Description
A hearty and healthy vegetable pasta soup packed with flavor and nutrients.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, chopped
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (ditalini or elbow macaroni)
- 2 cups fresh spinach or kale
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in zucchini and canned tomatoes (with juice), cooking for 2 minutes.
- Pour in vegetable broth and bring to a boil.
- Add kidney beans and pasta; simmer until pasta is al dente according to package instructions.
- Finally, stir in spinach or kale along with Italian seasoning; let wilt for a couple of minutes before serving.
Notes
- This soup can be customized with your favorite vegetables.
- For extra protein, consider adding cooked chicken or tofu.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg