# What You 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 such as ditalini or elbow macaroni
→ Broth & Seasonings
12 - 6 cups vegetable broth
13 - 2 teaspoons dried Italian herbs including oregano, basil, and 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
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables are softened.
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 to the pot. Bring to a rolling boil.
04 - Reduce heat to low, cover the pot, and simmer for 20 minutes to allow flavors to meld and vegetables to become tender.
05 - Stir in pasta and simmer uncovered for 8 to 10 minutes until pasta and vegetables reach desired tenderness.
06 - Remove bay leaf from soup. Add spinach or kale and cook for 2 minutes until wilted into the broth.
07 - Adjust seasoning with salt and freshly ground black pepper according to preference.
08 - Ladle soup into bowls, garnish with fresh chopped parsley, and top with grated Parmesan cheese if desired.
