Description
A classic Italian vegetable soup filled with fresh vegetables, beans, and pasta in a rich tomato broth. Nutritious, hearty, and perfect for everyday meals.
Ingredients
Vegetables
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans, chopped
Liquids and Canned Goods
- 1 can diced tomatoes
- 5 cups vegetable broth
- 1 can kidney beans, drained
Others
- 1 tablespoon olive oil
- 1 cup small pasta
- 1 teaspoon dried oregano
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add diced onion, carrots, and celery to the pot and cook until they soften and become aromatic, about 5-7 minutes.
- Add additional vegetables: Stir in minced garlic, chopped zucchini, and green beans, cooking for another 3 minutes to slightly soften.
- Add tomatoes and broth: Pour in the diced tomatoes, vegetable broth, and sprinkle in the dried oregano, stirring to combine all ingredients.
- Boil and add pasta: Bring the soup to a boil, then add the small pasta and reduce the heat to a simmer.
- Simmer pasta: Let the soup simmer for 10–12 minutes, or until the pasta is tender but still firm to the bite.
- Add kidney beans: Stir in the drained kidney beans and continue cooking for an additional 3 minutes to heat through.
- Season soup: Taste and season with salt and freshly ground pepper according to your preference.
- Serve: Ladle the soup into bowls, garnishing with grated Parmesan cheese and fresh basil leaves for brightness and flavor.
Notes
- Substitute pasta with gluten-free pasta if needed to accommodate dietary restrictions.
- Add spinach or kale for extra nutrition and a boost of vitamins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
