# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, chopped
09 - 1 can (14 ounces) diced tomatoes
→ Legumes & Pasta
10 - 1 can (14 ounces) cannellini beans, drained and rinsed
11 - 1 cup small pasta (ditalini or elbow macaroni)
→ Broth & Seasonings
12 - 6 cups vegetable broth
13 - 2 teaspoons dried Italian herbs (oregano, basil, thyme)
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste
→ Finishing Touches
16 - 2 cups baby spinach or chopped kale
17 - 2 tablespoons fresh parsley, chopped
18 - Freshly grated Parmesan cheese, for serving (optional)
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic, diced zucchini, diced potato, and chopped green beans. Cook for 3 additional minutes.
03 - Add diced tomatoes, drained cannellini beans, vegetable broth, dried Italian herbs, and bay leaf. Bring the mixture to a boil.
04 - Reduce heat to low, cover the pot, and simmer for 20 minutes until vegetables begin to soften.
05 - Stir in the small pasta and simmer uncovered for 8 to 10 minutes until pasta and vegetables reach tender consistency.
06 - Remove bay leaf from the pot. Add spinach or kale and cook for 2 minutes until wilted and incorporated.
07 - Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.
08 - Ladle soup into bowls. Garnish each portion with fresh chopped parsley and optional freshly grated Parmesan cheese.
