Description
A hearty and flavorful vegetable soup loaded with beans, pasta, and fresh vegetables in a rich Italian-style tomato broth.
Ingredients
- 3–4 large carrots, chopped
- 3 celery stalks, chopped
- 1 onion, diced
- 4 garlic cloves, minced
- 1/2 tablespoon Italian seasoning
- 1 teaspoon dried parsley
- 8 cups vegetable broth
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 bay leaf
- 1/3 cup tomato paste
- 3 cups baby spinach
- 1 1/3 cups short pasta (rotini, macaroni, or ditalini)
- Salt and black pepper, to taste
Instructions
- Heat a large pot over medium heat and sauté onion, carrots, and celery until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste, then add vegetable broth and diced tomatoes.
- Add kidney beans, Italian seasoning, parsley, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Add pasta and cook until tender, about 8–10 minutes.
- Stir in spinach and cook until wilted.
- Remove bay leaf, season with salt and pepper, and serve warm.
Notes
- Cook pasta separately if storing leftovers to avoid sogginess.
- Add extra broth if the soup thickens too much.
- Customize with additional vegetables like zucchini or green beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes