Hearty Italian soup with seasonal vegetables, pasta, and creamy beans. Perfect year-round comfort food.
# Ingredient List:
→ 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
06 - 1 cup green beans, chopped
07 - 3 cloves garlic, minced
08 - 14 ounces canned diced tomatoes
09 - 1 medium potato, peeled and diced
→ Broth and Beans
10 - 6 cups vegetable broth
11 - 14 ounces canned cannellini beans, drained and rinsed
12 - 3.5 ounces small pasta such as ditalini, elbow, or shells
13 - Salt and black pepper to taste
→ Herbs and Seasonings
14 - 1 bay leaf
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried basil
17 - 2 tablespoons fresh parsley, chopped
18 - Grated Parmesan cheese for serving
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic, diced zucchini, and green beans. Cook for 3 minutes until fragrant.
03 - Add diced tomatoes, diced potato, and bay leaf. Cook for 2 minutes, then pour in vegetable broth.
04 - Bring mixture to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
05 - Add drained beans and pasta. Simmer uncovered for 10 to 12 minutes until pasta and vegetables reach tender consistency.
06 - Season with oregano, basil, salt, and pepper to taste. Remove bay leaf before serving.
07 - Stir in chopped fresh parsley. Ladle into bowls and top with grated Parmesan cheese if desired.
