Description
This is the perfect one-pot meal for a chilly evening—a classic, hearty vegetable soup that’s easy to make and packed with flavor. We’ve added zucchini for an extra veggie boost to make it even more satisfying.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons extra-virgin olive oil (30 ml)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 1 cup chopped green beans (fresh or frozen)
- 1 small zucchini, chopped (about 1 cup)
- ½ cup chopped fresh parsley (for serving)
Pantry & Broth
- 1 (28-ounce) can diced tomatoes, undrained (794g)
- 1 (15-ounce) can cannellini beans (or kidney beans), rinsed and drained (425g)
- 4 cups (32 ounces) low-sodium vegetable broth (approx. 950 ml)
- ¾ cup small pasta (such as elbows, shells, or orecchiette) (about 3.5 oz or 100g)
Herbs & Seasonings
- 1 teaspoon sea salt (plus more to taste)
- 2 bay leaves
- 1 ½ teaspoons dried Italian seasoning
- Freshly ground black pepper
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped carrots, sliced celery, 1 teaspoon of sea salt, and several grinds of black pepper. Cook, stirring occasionally, for 8-10 minutes, or until the onion is translucent and the vegetables are tender-crisp.
- Add Garlic: Add the minced garlic and sauté for 1 minute more, stirring constantly, until fragrant.
- Simmer Soup Base: Pour in the diced tomatoes (with their juices) and the vegetable broth. Add the rinsed cannellini beans, chopped green beans, chopped zucchini, bay leaves, and dried Italian seasoning. Stir to combine.
- Cover and Cook: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes to allow the flavors to meld.
- Cook Pasta: Uncover the pot, increase the heat to a steady simmer, and stir in the small pasta. Cook, stirring occasionally, for 8-10 minutes (or according to package directions) until the pasta is al dente.
- Serve: Remove the bay leaves. Taste the soup and season with additional salt or pepper if needed. Ladle the soup into bowls and serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese, if desired.
Notes
- Leftover Tip: The pasta will continue to absorb broth and soften as it sits. If you plan on having leftovers, you can cook the pasta separately and add it directly to individual bowls before serving to keep it al dente.
- Make it Vegan: To make this recipe vegan, simply omit the optional Parmesan cheese or use your favorite dairy-free alternative.
- Allergy alert: This recipe contains wheat (pasta) and may contain dairy (optional Parmesan). Use certified gluten-free pasta and omit cheese for an allergy-friendly version.
Nutrition
- Serving Size: About 1.5 cups
- Calories: 190
- Sugar: 6 g
- Sodium: 570 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg