Ingredients
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
Main Ingredients:
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 cup cooked or canned cannellini beans, drained and rinsed
- 1 cup cooked or canned kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Additions:
- 1 cup small pasta (like ditalini or macaroni)
- 2 cups baby spinach or kale, chopped
- 1/4 cup grated Parmesan cheese for garnish
- Fresh parsley, chopped for garnish
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and sauté for another minute.
Step 2: Add Vegetables and Seasonings
Stir in the zucchini, green beans, and canned tomatoes. Season with oregano, basil, thyme, red pepper flakes, salt, and pepper. Cook for 5 minutes to allow the vegetables to absorb the seasonings.
Step 3: Add the Broth and Beans
Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld. Add the cannellini and kidney beans, stirring well.
Step 4: Cook the Pasta
Stir in the pasta and cook according to the package instructions, typically 8-10 minutes, until al dente.
Step 5: Finish with Greens
Add the chopped spinach or kale during the last 2 minutes of cooking. Stir until wilted and well incorporated into the soup.
Step 6: Serve
Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley.