Description
A comforting and healthy Olive Garden-style vegetable soup made with beans, pasta, and fresh vegetables in a vibrant tomato broth. Perfect for light meals, meal prep, or cozy dinners.
Ingredients
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1 bay leaf
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1½ tsp Italian seasoning
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Salt and pepper to taste
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1 zucchini, chopped
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1 cup green beans, chopped
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1 (15 oz) can kidney beans, drained and rinsed
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1 (15 oz) can cannellini beans, drained and rinsed
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¾ cup ditalini or small pasta
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2 cups spinach or kale (optional)
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1 tsp lemon juice (optional)
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Parmesan cheese and parsley for serving (optional)
Instructions
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In a large pot, heat olive oil. Sauté onion, carrots, and celery for 6–7 minutes. Add garlic and cook 30 seconds more.
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Stir in tomato paste, diced tomatoes, broth, bay leaf, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
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Add zucchini, green beans, and both beans. Simmer 10–15 minutes.
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Stir in pasta and cook until al dente, 8–10 minutes.
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Add greens and lemon juice (if using). Simmer until wilted.
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Remove bay leaf. Serve hot with desired toppings.
Notes
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To avoid mushy leftovers, cook pasta separately when meal prepping.
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Store in fridge up to 4 days or freeze up to 3 months (without pasta).
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Add extra broth when reheating if soup thickens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Main
- Cuisine: Italian-American
Nutrition
- Calories: ~260 per serving