Description
Delicious and healthy vegetable soup packed with nutrients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion (peeled and chopped)
- ¾ cup sliced carrots
- ½ cup sliced celery
- 3–4 cloves garlic (minced)
- 32 ounces vegetable broth
- 14 ounces diced tomatoes
- ¼ cup tomato paste
- 1 tablespoon Italian seasoning
- ¼ – ½ teaspoon crushed red pepper (optional)
- 15 ounces canned kidney beans (drained)
- 15 ounces canned great northern beans (drained)
- ¾ cup frozen cut green beans
- ½ cup small dried pasta (shells, ditalini, macaroni)
- 1 small zucchini (halved and sliced)
- 2 large handfuls fresh baby spinach
- 1 tablespoon fresh chopped parsley
Instructions
- Chop and prepare all necessary ingredients. Set a large 6-8 quart saucepot over medium heat.
- Add the olive oil to the pot. Once hot, add the chopped onions, carrots, celery, and garlic. Generously salt and pepper. Sauté for 4-6 minutes to soften.
- Add the vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Bring to a boil.
- Once boiling, stir in the kidney beans, great northern beans, green beans, and pasta. Stir well and simmer for 8-10 minutes, partially covered. Make sure to stir every 2 minutes, so the pasta doesn’t stick to the bottom.
- Finally, add in the sliced zucchini, spinach leaves, and parsley. Stir and simmer for 2 minutes. Taste, then salt and pepper as needed. Serve warm.
Notes
- For a richer flavor, use homemade vegetable broth.
- You can substitute any seasonal vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg