AuthorJulia ForesekCategoryItalian, Main Course, Soups & Broths, VegetarianDifficultyBeginner

Yields6 Servings

2 tablespoons olive oil

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

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.

Ingredients