Ingredients
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2 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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2 carrots, diced
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2 celery stalks, diced
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1 zucchini, diced
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1 red bell pepper, diced
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1 cup green beans, cut into bite-sized pieces
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1 can (15 oz) diced tomatoes
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1 can (15 oz) cannellini beans, drained and rinsed
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1 can (15 oz) kidney beans, drained and rinsed
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8 cups vegetable broth
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1 cup small pasta (e.g., ditalini or small shells)
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 Salt and pepper to taste
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1 Grated Parmesan cheese (optional, for serving)
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1 Fresh basil leaves, for garnish (optional)
Directions
This soup is versatile, so feel free to add your favorite vegetables or greens. It’s traditionally served with a drizzle of olive oil and a sprinkle of Parmesan cheese for an authentic Italian touch.
Steps
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1
Done
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In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. |
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2
Done
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Stir in the minced garlic and sauté for another 30 seconds until fragrant. |
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3
Done
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Add the diced carrots, celery, zucchini, red bell pepper, and green beans to the pot. Sauté for about 5 minutes, until the vegetables start to soften. |
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4
Done
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Pour in the diced tomatoes (with their juice), cannellini beans, and kidney beans. Stir to combine. |
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5
Done
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Add the vegetable broth, dried basil, and dried oregano to the pot. Bring the mixture to a boil. |
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6
Done
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Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes until the vegetables are tender. |
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7
Done
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In a separate pot, cook the small pasta according to the package instructions until al dente. Drain and set aside. |
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8
Done
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Season the soup with salt and pepper to taste. You can adjust the thickness of the soup by adding more vegetable broth if desired. |
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9
Done
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To serve, ladle the soup into bowls and add a scoop of cooked pasta to each bowl. |
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10
Done
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Optionally, garnish with grated Parmesan cheese and fresh basil leaves. |
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