1 cup green beans, trimmed and cut into 1/2-inch pieces
4 cups vegetable broth (or chicken broth)
2 cups water
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup small pasta (e.g., ditalini, macaroni, or orzo)
2 teaspoons dried Italian herbs (basil, oregano, thyme)
Salt and pepper to taste
2 cups baby spinach or kale, chopped
1/4 cup freshly grated Parmesan cheese (optional)
Fresh basil or parsley for garnish
1
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.
2
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.
3
Incorporate Pasta:
Add the pasta to the soup and continue simmering until the pasta is tender, about 10 minutes, stirring occasionally.
4
Final Touches:
Stir in the spinach or kale and cook until the greens are wilted. Check the seasoning, adjusting salt and pepper as needed.
5
Serve:
Ladle the soup into bowls, sprinkle with Parmesan cheese if desired, and garnish with fresh basil or parsley.
Ingredients
2 tablespoons olive oil
1 large onion, diced
1 large onion, diced
2 celery stalks, diced
2 garlic cloves, minced
1 zucchini, diced
1 cup green beans, trimmed and cut into 1/2-inch pieces
4 cups vegetable broth (or chicken broth)
2 cups water
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup small pasta (e.g., ditalini, macaroni, or orzo)
2 teaspoons dried Italian herbs (basil, oregano, thyme)
Salt and pepper to taste
2 cups baby spinach or kale, chopped
1/4 cup freshly grated Parmesan cheese (optional)
Fresh basil or parsley for garnish
Directions
1
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.
2
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.
3
Incorporate Pasta:
Add the pasta to the soup and continue simmering until the pasta is tender, about 10 minutes, stirring occasionally.
4
Final Touches:
Stir in the spinach or kale and cook until the greens are wilted. Check the seasoning, adjusting salt and pepper as needed.
5
Serve:
Ladle the soup into bowls, sprinkle with Parmesan cheese if desired, and garnish with fresh basil or parsley.
