Description
A warm and hearty Italian vegetable soup loaded with pasta, beans, and seasonal vegetables in a rich tomato broth. Perfect for chilly evenings and make-ahead meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium zucchini, diced
- 2 small potatoes, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 can cannellini beans, drained
- 1 can red kidney beans, drained
- 1 cup pasta shells
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Place your Dutch oven or large pot over medium heat and add olive oil.
- Add diced onions, garlic, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
- Stir in tomato paste, diced tomatoes, and Italian seasoning. Cook for 2–3 minutes.
- Add potatoes, green beans, zucchini, and vegetable broth. Stir and bring to a gentle boil.
- Lower heat and simmer for 20 minutes until vegetables are tender. Add beans and simmer for another 5 minutes.
- Stir in cooked pasta and fresh parsley. Season with salt and pepper to taste.
- Ladle into bowls and serve warm with optional garnishes.
Notes
- Cook pasta separately to avoid it becoming soggy in leftovers.
- Store soup without pasta for freezing.
- Add a Parmesan rind while simmering for extra depth.
- Use any seasonal veggies you have on hand.