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Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 tablespoons minced garlic
- 1 (14 oz) can diced tomatoes
- 32 oz vegetable broth
- 2 bay leaves
- 1 tablespoon Italian seasoning
- 1 teaspoon dried parsley
- ½ teaspoon red pepper flakes
- 1 (15.8 oz) can great northern beans, rinsed and drained
- 1 (15.5 oz) can dark red kidney beans, rinsed and drained
- ½ cup small shell macaroni
- 1 zucchini, sliced into half moons
- 2 cups baby spinach
- Salt and pepper, to taste
- Shredded Parmesan, optional garnish
- Fresh parsley, optional garnish
Instructions
- Heat olive oil in a large pot and sauté onion, celery, and carrots for about 3 minutes.
- Add minced garlic and sauté for another 30 seconds, then stir in diced tomatoes, vegetable broth, bay leaves, Italian seasoning, dried parsley, and red pepper flakes.
- Allow the mixture to simmer for about 20 minutes.
- Add the rinsed beans, small shell macaroni, and sliced zucchini, and bring to a steady simmer until pasta is tender, about 8-10 minutes.
- Stir in baby spinach and season with salt and pepper. Serve immediately, garnished with Parmesan and parsley.
Notes
Use fresh, seasonal vegetables for enhanced flavor.
You can adjust the pasta type or choose gluten-free options.
Letting the soup sit for a few minutes before serving allows flavors to enhance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 200
- Sugar: 4
- Sodium: 800
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 10
- Cholesterol: 0