Ingredients
Scale
- 2 tbsp Extra virgin olive oil
- 1 large Onion, finely chopped
- 2 Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 1 Zucchini, chopped
- 1 cup Green beans, trimmed and cut into 1/2-inch pieces
- 1 can Canned diced tomatoes (14 oz)
- 2 tbsp Tomato paste
- 6 cups Vegetable or chicken broth
- 1 can Red kidney beans, drained and rinsed (15 oz)
- 1 can Cannellini beans, drained and rinsed (15 oz)
- 1 cup Small pasta shape like ditalini, macaroni, or small shells
- 1 tsp Dried Italian seasoning (basil, oregano, thyme)
- 2 Bay leaves
- Salt and pepper, to taste
- 2 cups Fresh spinach or kale, chopped
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
- Optional: Red pepper flakes
Instructions
- To achieve this robust flavor balance, heat the olive oil in a large saucepan over medium heat. Once hot and boiling over medium-high heat, add the onion, carrots, and celery; sauté until softened, about 5 minutes. Then, throw in the garlic and cook, stirring occasionally, for another minute or until it releases its aroma.
- Once everything is mixed and soft, mix zucchini and green beans into the mix and cook for an additional 3-4 minutes.
- Add diced tomatoes, tomato paste, broth, kidney beans, cannellini beans, pasta, Italian herbs, bay leaf, salt, and pepper – bring it to a boil, but then reduce it again to low heat and let it simmer for 20 minutes. You will notice the vegetables and pasta are tender when it’s ready.
- Lastly, stir spinach or kale into the mixture during the last few minutes of cooking. It’ll be ready once it’s wilted.
That’s it! Before serving the soup hot, garnish it with grated Parmesan cheese and fresh parsley on top – enjoy!