Description
A hearty and healthy vegetable soup packed with nutrients and flavors.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium zucchini, sliced into half-moons
- 1 (14 oz) can diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 cup pasta (elbow or ditalini), cooked separately
- 2 cups fresh spinach or kale
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; sauté until softened (about 5 minutes).
- Stir in zucchini and canned tomatoes; cook for an additional 3–4 minutes.
- Pour in vegetable broth and season with Italian seasoning, salt, and pepper. Bring to a gentle simmer.
- Add kidney beans to the pot. Cook pasta separately according to package instructions; mix into the soup just before serving.
- Fold in fresh spinach or kale until wilted, then serve warm.
Notes
- This soup can be customized with your favorite vegetables.
- For added flavor, you may include garlic or herbs of your choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg