By Brittanie Peterson
In a large pot, heat the olive oil over medium heat.
Add the diced carrots, celery, and onion to the pot and sauté for about 5 minutes until the vegetables are soft.
Stir in the minced garlic and sauté for another minute until the garlic is fragrant.
Pour in the canned diced tomatoes, including their juice, and add the vegetable or chicken broth. Stir to combine.
Bring the soup to a simmer and add the Parmesan rind, if using. Let simmer for 10 minutes.
Add the drained and rinsed cannellini or kidney beans and the small pasta. Simmer for another 10 minutes until the pasta is al dente.
Stir in the diced zucchini and the chopped kale or spinach. Simmer for another 5 minutes until the zucchini is tender and the greens are wilted.
Season the soup with salt and black pepper to taste. Remove the Parmesan rind before serving.
Serve the soup hot alongside slices of crusty whole-grain bread. Optionally top with grated Parmesan cheese.
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This Soup Italian Vegetarian recipe is ready in 45 minutes and features Olive oil, Carrots, Celery and other delicious ingredients. Contains 420 calories total.
In a large pot, heat the olive oil over medium heat.
Add the diced carrots, celery, and onion to the pot and sauté for about 5 minutes until the vegetables are soft.
Stir in the minced garlic and sauté for another minute until the garlic is fragrant.
Pour in the canned diced tomatoes, including their juice, and add the vegetable or chicken broth. Stir to combine.
Bring the soup to a simmer and add the Parmesan rind, if using. Let simmer for 10 minutes.
Add the drained and rinsed cannellini or kidney beans and the small pasta. Simmer for another 10 minutes until the pasta is al dente.
Stir in the diced zucchini and the chopped kale or spinach. Simmer for another 5 minutes until the zucchini is tender and the greens are wilted.
Season the soup with salt and black pepper to taste. Remove the Parmesan rind before serving.
Serve the soup hot alongside slices of crusty whole-grain bread. Optionally top with grated Parmesan cheese.
Calories per Serving: 420
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