Effortless Italian Vegetable Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
¾ cup frozen green beans
02 -
1 cup carrots, chopped into quarters and ½-inch pieces
03 -
1 zucchini or yellow squash, cut into quarters and sliced into ½-inch chunks
04 -
2 cups roughly chopped spinach
05 -
2 stalks celery, sliced into ½-inch pieces
06 -
3 garlic cloves, finely chopped
07 -
1 cup onions, finely diced
→ Pantry Items
08 -
1 (15-ounce) can tomatoes, fire-roasted if available
09 -
1 teaspoon oregano, dried
10 -
2 tablespoons avocado or olive oil
11 -
1 tablespoon parsley, dried
12 -
1 tablespoon sugar (optional)
13 -
¼ teaspoon black pepper
14 -
6 cups vegetable broth, regular sodium
15 -
3 tablespoons tomato paste
16 -
1 tablespoon Italian herb mix
17 -
¼ - ½ teaspoon crushed red pepper flakes (optional)
18 -
1 ½ teaspoons salt
→ Beans & Pasta
19 -
1 (15-ounce) can kidney beans, rinsed and drained
20 -
½ cup elbow or ditalini pasta
21 -
1 (15-ounce) can cannellini beans, rinsed and drained
# Instructions:
01 -
Warm oil over medium heat in a big Dutch oven. Toss in the celery, carrots, and onions, stirring for about 2-3 minutes until softened and see-through. Add garlic and let it cook briefly—just 30 seconds or until you can smell it.
02 -
Add the vegetable broth, canned tomatoes, salt, tomato paste, black pepper, crushed red pepper, oregano, parsley, and Italian seasoning. Stir well and set heat to high, bringing everything to a rolling boil.
03 -
Drop in the frozen green beans, kidney beans, cannellini beans, and chopped zucchini or squash. Once it starts boiling again, toss in the pasta. Lower the heat slightly to medium and cook for about 7-8 minutes until the pasta is cooked just right.
04 -
Switch off the heat and mix the spinach into the pot. Let it sit a couple of minutes so the spinach can soften and the flavors meld. Then it’s ready to enjoy!
# Notes:
01 -
To elevate the flavor, try putting together your own blend of Italian spices.
02 -
Elbow-shaped pasta gives a traditional touch that's perfect for this dish.
03 -
Adding spinach at the very end helps keep its bright color and nutrients intact.
04 -
Store leftovers in an airtight container in your fridge for 4-5 days.
05 -
Freeze individual servings for meal prep; they’ll stay fresh for 4-5 months.