A colorful Italian soup with fresh vegetables, beans, and pasta, perfect for warm winter dining.
# What You'll Need:
→ Fresh Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 red bell pepper, diced
06 - 1 zucchini, diced
07 - 1 cup green beans, trimmed and cut into 1-inch pieces
08 - 2 cups baby spinach, roughly chopped
→ Aromatics & Seasonings
09 - 3 cloves garlic, minced
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon dried thyme
13 - ½ teaspoon crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
→ Canned Goods & Liquids
15 - 1 (14 oz) can diced tomatoes
16 - 6 cups vegetable broth
17 - 1 (15 oz) can cannellini beans, drained and rinsed
18 - 1 (15 oz) can red kidney beans, drained and rinsed
→ Pasta
19 - 1 cup small pasta shapes (e.g., ditalini, elbow, or small shells)
→ Garnishes
20 - ¼ cup grated Parmesan cheese (optional, omit for vegan)
21 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and red bell pepper. Sauté for 5 to 6 minutes until vegetables begin to soften.
02 - Incorporate garlic, dried oregano, basil, thyme, and crushed red pepper flakes. Cook for 1 minute until fragrant.
03 - Add diced zucchini and green beans. Continue cooking for 3 minutes to tenderize.
04 - Pour in diced tomatoes with their juices and vegetable broth. Bring mixture to a boil.
05 - Stir in cannellini beans, kidney beans, and small pasta. Reduce heat and simmer uncovered for 12 to 15 minutes, until pasta and vegetables are tender.
06 - Add baby spinach and cook for 2 to 3 minutes until wilted. Season to taste with salt and freshly ground black pepper.
07 - Ladle soup into bowls. Garnish with grated Parmesan cheese and chopped parsley if desired.
