Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 carrot, diced
- 1 celery rib, diced
- 1 cup diced Yukon gold potatoes
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 7 cups vegetable broth
- 15 oz can cannellini beans, rinsed and drained
- 1/2 cup ditalini pasta
- 1 1/2 cups chopped spinach
- 1 cup chopped asparagus
- 1/2 cup frozen peas
- 1/4 cup Parmesan cheese
- 3 tablespoons basil pesto
- 2 tablespoons lemon juice
- Garnish: fresh basil and additional Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion, carrot, celery, and potatoes; sauté for 5 minutes.
- Stir in garlic, Italian seasoning, salt, and pepper; cook for another minute.
- Add zucchini and cook for 2 minutes, then pour in vegetable broth and add cannellini beans and ditalini pasta. Bring to boil.
- Reduce heat to low and simmer for 8-10 minutes until pasta is al dente.
- Stir in spinach, asparagus, and peas; cook for 2 more minutes.
- Remove from heat and add Parmesan cheese, basil pesto, and lemon juice. Adjust seasoning as needed.
- Serve warm, garnished with fresh basil and extra Parmesan.
Notes
Use the freshest vegetables for the best flavor.
Consider cooking pasta separately to maintain its firmness.
Adjust spice levels based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 220
- Sugar: 3
- Sodium: 750
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 8
- Protein: 10
- Cholesterol: 3