Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced into rounds
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 1 small zucchini, diced
- 1 cup fresh or frozen green beans, cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup small pasta (like ditalini or elbow macaroni)
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook these vegetables for about 5 to 7 minutes until the onion becomes translucent and the carrots soften slightly. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
- Add the zucchini, green beans, diced tomatoes, cannellini beans, vegetable broth, oregano, and basil to the pot. Season with a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes. Stir in the dry pasta and continue simmering for another 8 to 10 minutes, or until the pasta is al dente and the vegetables are tender.
- Once the pasta is cooked, stir in the fresh baby spinach. The heat from the soup will wilt the spinach in about 30 seconds. Taste the soup and add more salt or pepper if needed. Ladle the hot soup into bowls and top with a generous sprinkle of grated Parmesan cheese and a crack of fresh black pepper. Serve immediately with a slice of crusty bread.
- Cook Time: 40 minutes