Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- ¾ cup sliced carrots
- ½ cup sliced celery
- 3–4 cloves garlic, minced
- 32 ounces vegetable broth
- 14 ounces diced tomatoes
- ¼ cup tomato paste
- 1 tablespoon Italian seasoning
- ¼ – ½ teaspoon crushed red pepper (optional)
- 15 ounces canned kidney beans, drained
- 15 ounces canned great northern beans, drained
- ¾ cup frozen cut green beans
- ½ cup small dried pasta (shells, ditalini, macaroni)
- 1 small zucchini, halved and sliced
- 2 large handfuls fresh baby spinach
- 1 tablespoon fresh chopped parsley
Instructions
- Prepare all vegetables by chopping the onion, carrots, celery, garlic, and zucchini. Measure out other ingredients.
- In a large saucepot over medium heat, add olive oil and sauté onions, carrots, celery, and garlic with salt and pepper for 4–6 minutes until soft.
- Add vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper (if using). Bring to a boil.
- Stir in kidney beans, great northern beans, green beans, and pasta. Simmer partially covered for 8–10 minutes.
- Finally, add zucchini, spinach leaves, and parsley; simmer for another 2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 150
- Sugar: 6g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg