Hearty Italian soup with pasta, beans, tomatoes, and fresh vegetables in aromatic herb broth.
# Needed ingredients:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, cut into 1-inch pieces
08 - 1 cup baby spinach or chopped kale
→ Base & Liquids
09 - 1 can (14 ounces) diced tomatoes
10 - 6 cups vegetable broth
11 - 2 tablespoons tomato paste
→ Pasta & Beans
12 - 3/4 cup small pasta such as ditalini or elbow
13 - 1 can (15 ounces) cannellini or kidney beans, drained and rinsed
→ Herbs & Seasonings
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried thyme
17 - 1 bay leaf
18 - Salt and freshly ground black pepper to taste
19 - 2 tablespoons chopped fresh parsley plus more for garnish
# How to make it:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Sauté for 5 minutes until softened.
02 - Stir in minced garlic, diced zucchini, and green beans. Cook for 3 to 4 minutes.
03 - Add diced tomatoes, tomato paste, vegetable broth, oregano, basil, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
04 - Add pasta and beans. Cook for 10 minutes or until pasta reaches al dente texture.
05 - Stir in spinach or kale and fresh parsley. Simmer for 2 to 3 minutes until greens are wilted.
06 - Remove bay leaf. Season with salt and freshly ground black pepper to taste. Ladle into bowls, garnish with additional fresh parsley, and serve hot.
