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Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- 1 zucchini, diced
- 3 cloves garlic, grated or minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (use 1/4 teaspoon for less spicy)
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 28 ounces crushed tomatoes
- 1 tablespoon balsamic vinegar
- 15 ounces cannellini beans, drained and rinsed
- 4 cups low sodium chicken or vegetable broth
- Parmesan cheese rind (optional)
- 4 ounces uncooked elbow pasta or shells
- 5 ounces baby spinach
- Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sauté the diced onion, celery, carrots, zucchini, and green beans, seasoning with Italian seasoning, red pepper flakes, salt, and pepper.
- Add minced garlic and cook for another minute.
- Pour in crushed tomatoes, balsamic vinegar, cannellini beans, and broth and bring to a boil.
- Add the pasta and simmer uncovered for 10-15 minutes until pasta is al dente.
- Fold in baby spinach and cook until wilted. Adjust seasoning if needed.
- Serve hot topped with Parmesan cheese.
Notes
Feel free to use any vegetables you have on hand.
For a thicker soup, reduce the amount of broth slightly.
Adjust the spice level by varying the red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 180
- Sugar: 4
- Sodium: 550
- Fat: 4.5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 7
- Protein: 8
- Cholesterol: 5