Hearty Italian soup with seasonal vegetables, pasta, and beans. Perfect for adapting throughout the year.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 1 small zucchini, diced or 1 small butternut squash, diced
06 - 1 cup green beans, chopped or 1 cup chopped kale or spinach
07 - 3 cloves garlic, minced
08 - 1 can (14 ounces) diced tomatoes
09 - 1 medium potato, peeled and diced (optional)
→ Broth and Beans
10 - 6 cups vegetable broth
11 - 1 can (15 ounces) cannellini or borlotti beans, drained and rinsed
12 - 3.5 ounces small pasta such as ditalini, elbow, or shells
13 - Salt and pepper to taste
→ Herbs and Seasonings
14 - 1 bay leaf
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried basil
17 - 2 tablespoons chopped fresh parsley, plus more for serving
18 - Grated Parmesan cheese for serving (optional)
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic, diced zucchini or butternut squash, and chopped green beans or kale. Cook for 3 minutes until vegetables begin to soften.
03 - Add diced tomatoes, diced potato if using, and bay leaf. Cook for 2 minutes, then pour in vegetable broth.
04 - Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are partially tender.
05 - Add drained beans and small pasta. Simmer uncovered for 10 to 12 minutes, or until pasta and vegetables are tender.
06 - Season with dried oregano, dried basil, salt, and pepper. Remove and discard the bay leaf. Stir in chopped fresh parsley.
07 - Ladle into bowls and top with grated Parmesan cheese if desired. Serve with crusty bread and a drizzle of extra virgin olive oil.
