Description
A delicious and heartwarming Italian soup packed with vegetables, legumes, and delightful seasonings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup green beans, chopped
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft and fragrant, about 3-5 minutes.
- Stir in diced carrots and celery. Cook for a few minutes until they begin to soften.
- Add diced zucchini, yellow squash, and chopped green beans to the pot. Cook for an additional 3-4 minutes until vibrant and tender.
- Pour in canned diced tomatoes, vegetable broth, and drained kidney beans. Bring everything to a simmer.
- Stir in small pasta and Italian seasoning, cooking until pasta is al dente, about 10 minutes. Season with salt and pepper. Serve hot, garnished with freshly chopped parsley.
Notes
Serve with crusty bread or a fresh salad, and sprinkle with grated Parmesan cheese for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg