Description
A hearty, one-pot Italian vegetable soup loaded with fresh produce, tender pasta, and aromatic herbs—perfect for a cozy meal or make-ahead lunch.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 medium zucchini, diced
1 medium bell pepper, diced
400 g canned diced tomatoes
1 L vegetable broth
200 g green beans, trimmed and cut
150 g small-shell or penne pasta
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh basil leaves, to garnish
Grated Parmesan (optional), to serve
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
- Add garlic, zucchini, and bell pepper; cook another 3 minutes until fragrant.
- Pour in vegetable broth and diced tomatoes. Stir in green beans, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat to simmer.
- Add pasta and cook 10–12 minutes, stirring occasionally, until al dente and flavors meld.
- Taste and adjust seasoning. Simmer an extra 2–3 minutes if you prefer a thicker broth.
- Ladle into bowls, garnish with fresh basil and grated Parmesan if desired. Serve hot.
Notes
- For extra protein, stir in cooked beans (cannellini or kidney) or shredded chicken.
- To make gluten-free, use gluten-free pasta or substitute with rice/quinoa.
- Add spinach or kale in the last 2 minutes for a green boost.
- Simmer uncovered after pasta cooks to concentrate flavors if the soup tastes too watery.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 6g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
