Ingredients
🥄 2 cups (480ml) vegetable or chicken broth
🥄 1 cup (240ml) diced tomatoes (canned)
🥄 1 cup (240ml) water
🥄 1 cup (180g) small pasta (like ditalini or elbow macaroni)
🥄 2 cups (200g) mixed vegetables (carrots, celery, zucchini, green beans)
🥄 1 cup (120g) green leafy vegetables (spinach or kale)
🥄 1 cup (180g) beans (canned or cooked, such as cannellini or kidney beans)
🥄 1 cup (120g) onion, diced
🥄 1 cup (120g) garlic, minced
🥄 1 tablespoon (15ml) olive oil
🥄 1 teaspoon (5ml) dried oregano
🥄 1 teaspoon (5ml) dried basil
🥄 1/2 teaspoon (2.5ml) dried thyme
🥄 1/2 teaspoon (2.5ml) salt (or to taste)
🥄 1/4 teaspoon (1.25ml) black pepper
🥄 2 tablespoons (30ml) grated Parmesan cheese (optional)
🥄 2 tablespoons (30ml) fresh basil leaves, chopped (for garnish)
Instructions
👨🍳 Begin by heating the olive oil in a large pot over medium heat
👨🍳 Add the diced onion and minced garlic, and sauté for about 2–3 minutes, or until the onion becomes translucent and fragrant
👨🍳 Add the mixed vegetables, including carrots, celery, zucchini, and green beans, and cook for another 5 minutes
👨🍳 This helps to soften the vegetables and release their natural flavors
👨🍳 Pour in the vegetable or chicken broth, diced tomatoes, and water
👨🍳 Stir well to combine all the ingredients
👨🍳 Add the beans, pasta, and dried herbs (oregano, basil, and thyme)
👨🍳 Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15–20 minutes, or until the pasta and vegetables are tender
👨🍳 Stir in the green leafy vegetables (spinach or kale) and cook for an additional 2–3 minutes, until wilted
👨🍳 Season the soup with salt and black pepper to taste
👨🍳 If desired, stir in the grated Parmesan cheese for a creamy, savory finish
👨🍳 Garnish the soup with fresh basil leaves before serving
👨🍳 This adds a vibrant pop of color and a fresh, aromatic note to the dish
Notes
Use canned beans for convenience. Just ensure they are drained and rinsed to avoid excess sodium. Add fresh herbs at the end. Adjust the broth to suit your taste. Prep ahead by chopping all vegetables in advance. Make it heartier with pasta.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Cuisine: Italian
Nutrition
- Calories: 170
- Sugar: 6
- Sodium: 200
- Fat: 9
- Carbohydrates: 27
- Fiber: 7
- Protein: 7