Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14 oz) crushed tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup small pasta (e.g., ditalini or macaroni)
  • 1 cup fresh spinach, chopped
  • Grated Parmesan cheese for serving (optional)

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onion, garlic, carrots, and celery; cook until softened (about 5-7 minutes).
  2. Stir in zucchini and green beans; cook for another 3-5 minutes.
  3. Add crushed tomatoes, vegetable broth, and seasonings (oregano, thyme, salt, and pepper).
  4. Bring to a boil, then reduce heat; let simmer for 25 minutes.
  5. Stir in pasta and cannellini beans; cook until pasta is al dente (about 10-12 minutes).
  6. Mix in spinach until wilted, about 2 minutes.
  7. Ladle soup into bowls; top with Parmesan if desired.