A healthy and flavorful soup packed with fresh spring vegetables.
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- 1 zucchini diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 cup cooked cannellini beans
- 1 cup whole wheat pasta cooked
- 1 cup baby spinach
- 2 tbsp basil chopped fresh
- 1 tbsp parsley chopped fresh
- Salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes.
- Add the zucchini, green beans, vegetable broth, and diced tomatoes with their juices. Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender.
- Stir in the cooked cannellini beans and whole wheat pasta. Cook for an additional 5 minutes.
- Add the baby spinach, chopped basil, and parsley. Season with salt and pepper to taste. Cook until the spinach wilts, about 2 minutes.
- Serve hot and enjoy!
Nutrition
Calories: 220kcalCarbohydrates: 35gProtein: 9gFat: 6gFiber: 9g