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A nutritious and comforting vegetable soup packed with seasonal vegetables and herbs. Perfect for cold days!
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 cup small pasta (like ditalini or small shells)
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
- Fresh parsley, chopped, for garnish
Nutrition Facts
Calories
220 kcal
Protein
9g
Carbs
36g
Fat
5g
Fiber
8g
Sugar
6g
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
- 2
Add garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- 3
Add zucchini and green beans. Cook for 3 minutes.
- 4
Stir in diced tomatoes, vegetable broth, bay leaf, thyme, and rosemary. Bring to a boil.
- 5
Reduce heat to low, cover, and simmer for 15 minutes, or until vegetables are tender.
- 6
Add pasta and kidney beans. Simmer for another 10 minutes, or until pasta is cooked al dente.
- 7
Stir in spinach and cook until wilted, about 2 minutes.
- 8
Remove bay leaf. Season with salt and pepper to taste.
- 9
Serve hot, garnished with Parmesan cheese and fresh parsley if desired.
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Chef's Tips
- This soup is very versatile - feel free to use whatever vegetables you have on hand.
- For a heartier soup, add diced potatoes or sweet potatoes along with the carrots and celery.
- The soup will thicken as it sits, especially if it contains pasta. Add more broth when reheating if needed.
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