Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 Yellow Onion, diced
- 3 cloves Garlic, minced
- 2 Carrots, diced
- 2 stalks Celery, diced
- 1 Zucchini, diced
- 1 can (14.5 oz) Diced Tomatoes
- 6 cups Broth
- 1 teaspoon Italian Seasoning
- Salt & Black Pepper, to taste
- 1/4 teaspoon Red Pepper Flakes (optional)
- 1-2 Bay Leaves
- 1 can (15 oz) Kidney Beans
- 1 can (15 oz) White Beans (Cannellini)
- 1/2 cup Pasta or Rice (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for 5-7 minutes until softened and translucent.
- Stir in the minced garlic for about a minute, stirring frequently to prevent burning.
- Toss in the carrots, celery, and zucchini, cooking for another 5 minutes until tender.
- Add the diced tomatoes and pour in the broth, stirring to combine.
- Season the soup with Italian seasoning, salt, black pepper, and optional red pepper flakes. Add bay leaves.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- If using, add tiny pasta or rice at the 15-minute mark.
- In the last five minutes of cooking, stir in the drained and rinsed beans.
- Remove the bay leaves, taste, adjust seasoning, and let rest for 10-15 minutes before serving.
Notes
Feel free to add other seasonal vegetables or proteins like lentils or chickpeas for a nutritional boost.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg