Hearty Italian Vegetable Soup (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
3-4 large carrots, chopped
02 -
3 celery stalks, chopped
03 -
1 onion, chopped
04 -
4 garlic cloves, minced
05 -
3 cups baby spinach
→ Pantry Items
06 -
8 cups vegetable broth or stock
07 -
2 cans (15 oz) kidney beans
08 -
1 can (14.5 oz) diced tomatoes with juice
09 -
1/3 cup tomato paste
10 -
1 1/3 cups uncooked short pasta (rotini, macaroni, or ditolini)
→ Seasonings
11 -
1/2 tablespoon Italian seasoning
12 -
1 teaspoon parsley
13 -
1 bay leaf
# Instructions:
01 -
Start by chopping up your carrots, celery, and onion. Heat some olive oil in a big soup pot and cook these veggies until the onions turn clear and soft.
02 -
Toss in your minced garlic, pour in the vegetable broth, and add your beans, tomatoes with their juice, seasonings, bay leaf, and tomato paste. Let this simmer on medium heat for about 30 minutes, stirring now and then, until those carrots and celery get nice and tender.
03 -
Now it's time for the spinach and pasta. Drop them in and keep the soup at a gentle bubble for about 15 minutes until your pasta is cooked through. Give it a taste and add more seasonings if needed.
04 -
Your soup is ready! Ladle it into bowls while it's nice and hot. It's great with some crusty bread on the side.
# Notes:
01 -
Keep an eye on the pasta while it cooks - overcooked pasta can break down and make the soup too starchy
02 -
You can use gluten-free rice pasta - just don't overcook it
03 -
Try adding zucchini or chopped cabbage for variety
04 -
Freezes great for up to 6 weeks in a sealed container