Ingredients
— The Base —
2 tablespoons olive oil
1 medium yellow onion, diced
2 large carrots, chopped
2 stalks celery, chopped
1 medium zucchini, chopped into half-moons
1 cup fresh green beans, trimmed and cut into 1-inch pieces
4 cloves garlic, minced
— The Broth & Seasoning —
2 tablespoons tomato paste
1 can (28 oz) diced tomatoes (undrained)
6 cups vegetable broth (or chicken broth)
2 teaspoons Italian seasoning (or mix of dried oregano, basil, thyme)
1 Parmesan cheese rind (optional but highly recommended)
Salt and black pepper to taste
— The Add-ins —
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) Cannellini (white) beans, drained and rinsed
1 cup small pasta (ditalini, small shells, or elbows)
2 cups fresh baby spinach or chopped kale
Fresh parsley and grated Parmesan cheese for serving
Instructions
1. **Sauté Mirepoix:** Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the vegetables begin to soften.
2. **Add Veggies & Aromatics:** Add the chopped zucchini and green beans. Cook for another 2–3 minutes. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
3. **Simmer:** Pour in the diced tomatoes (with juices) and the broth. Stir in the Italian seasoning, salt, and pepper. Add the Parmesan rind to the pot.
4. Bring the soup to a boil, then reduce heat to low. Cover partially and simmer for 20 minutes.
5. **Add Beans & Pasta:** Stir in the drained kidney beans, white beans, and the uncooked pasta. Increase heat slightly to maintain a gentle simmer.
6. Cook uncovered for 10–12 minutes, or until the pasta is al dente and the vegetables are tender.
7. **Finish:** Remove the pot from the heat. Fish out and discard the Parmesan rind. Stir in the fresh spinach (or kale) and let it wilt in the hot soup for 2 minutes.
8. **Serve:** Taste and adjust seasoning. Ladle into bowls and top generously with fresh parsley and grated Parmesan cheese.
Notes
The Parmesan Rind: Save the hard rinds from your wedges of Parmesan cheese! Simmering them in the soup releases oils and umami flavor that you can’t get from salt alone.
Pasta Tip: If you plan to freeze the soup or expect lots of leftovers, cook the pasta separately and add it to individual bowls. Pasta left in the soup overnight will absorb the broth and become mushy.
Gluten-Free: Simply use gluten-free pasta or swap the pasta for cubed potatoes or rice.
Storage: Keeps well in the fridge for 3-4 days. You may need to add a splash of water or broth when reheating as it thickens.
- Prep Time: 20
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian