A comforting Italian soup packed with seasonal vegetables, pasta, and beans, easily adapted for any season.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 1 small zucchini, diced or 1 small butternut squash, diced
06 - 1 cup green beans, chopped or 1 cup chopped kale or spinach
07 - 3 cloves garlic, minced
08 - 1 can (14 ounces) diced tomatoes
09 - 1 medium potato, peeled and diced
→ Broth and Beans
10 - 6 cups vegetable broth
11 - 1 can (14 ounces) cannellini or borlotti beans, drained and rinsed
12 - 3.5 ounces small pasta such as ditalini, elbow, or shells
13 - Salt and pepper to taste
→ Herbs and Seasonings
14 - 1 bay leaf
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried basil
17 - 2 tablespoons chopped fresh parsley, plus more for serving
18 - Grated Parmesan cheese for serving, optional
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic, diced zucchini or squash, and chopped green beans or kale. Cook for 3 minutes, stirring occasionally.
03 - Add diced tomatoes and diced potato if using, along with the bay leaf. Cook for 2 minutes. Pour in the vegetable broth and increase heat.
04 - Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes until vegetables begin to soften.
05 - Add drained beans and small pasta to the pot. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until pasta and vegetables are tender.
06 - Season with dried oregano, dried basil, salt, and pepper to taste. Remove the bay leaf from the pot. Stir in chopped fresh parsley.
07 - Ladle soup into bowls and top with grated Parmesan cheese if desired. Serve with crusty bread and a drizzle of extra virgin olive oil.
