Ingredients
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium zucchini, diced
1 cup green beans, cut into 1-inch pieces
1 large potato, peeled and diced
1 can (28 ounces) diced tomatoes
4 cups vegetable broth
1 can (15 ounces) cannellini beans, drained and rinsed
1 cup small pasta (such as ditalini or elbow macaroni)
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
Salt and pepper to taste
2 cups fresh spinach leaves
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese (optional, for serving)
Directions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the diced carrots and celery to the pot and cook for an additional 5 minutes.
5. Incorporate the diced zucchini, green beans, and potato, stirring to combine.
6. Pour in the can of diced tomatoes and the vegetable broth, and bring the mixture to a boil.
7. Reduce the heat to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
8. Add the drained and rinsed cannellini beans and the small pasta to the pot.
9. Stir in the dried oregano, dried basil, and dried thyme, and season with salt and pepper to taste.
10. Continue to cook for 10-15 minutes, or until the pasta is al dente.
11. Stir in the fresh spinach leaves and chopped parsley, cooking just until the spinach is wilted.
12. Ladle the soup into bowls and serve hot, with grated Parmesan cheese if desired.