AuthorJulia ForesekCategoryItalian, Main Course, Soups & Broths, VegetarianDifficultyBeginnerSauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until they begin to soften, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
Add the Soup Base:
Stir in the zucchini and green beans. Pour in the broth and water. Add the diced tomatoes, cannellini beans, dried herbs, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 20 minutes.
Incorporate Pasta:
Add the pasta to the soup and continue simmering until the pasta is tender, about 10 minutes, stirring occasionally.
Final Touches:
Stir in the spinach or kale and cook until the greens are wilted. Check the seasoning, adjusting salt and pepper as needed.
Serve:
Ladle the soup into bowls, sprinkle with Parmesan cheese if desired, and garnish with fresh basil or parsley.
Ingredients
Directions
Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until they begin to soften, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
Add the Soup Base:
Stir in the zucchini and green beans. Pour in the broth and water. Add the diced tomatoes, cannellini beans, dried herbs, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 20 minutes.
Incorporate Pasta:
Add the pasta to the soup and continue simmering until the pasta is tender, about 10 minutes, stirring occasionally.
Final Touches:
Stir in the spinach or kale and cook until the greens are wilted. Check the seasoning, adjusting salt and pepper as needed.
Serve:
Ladle the soup into bowls, sprinkle with Parmesan cheese if desired, and garnish with fresh basil or parsley.