Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes with Italian herbs
- 6 cups vegetable or chicken broth
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1–2 bay leaves
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) white beans (cannellini), drained and rinsed
- 1/2 cup small pasta or white rice (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion for 5–7 minutes until softened.
- Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
- Stir in the chopped carrots, celery, and zucchini. Cook for 5 more minutes until slightly tender.
- Add diced tomatoes (with juices) and pour in the broth. Stir well.
- Season with Italian seasoning, salt, black pepper, and red pepper flakes if using. Add bay leaves.
- Bring the soup to a boil, then reduce heat and simmer for 25–30 minutes.
- If using uncooked pasta, add it at the 15-minute mark to cook in the broth.
- Five minutes before serving, stir in the kidney and white beans. Simmer until warmed through.
- Remove bay leaves. Taste and adjust seasoning as needed. Let soup rest 10–15 minutes before serving.
Notes
For best flavor, sauté veggies before adding broth. To keep leftovers fresh, store pasta separately or add it right before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 5g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg