Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery sticks, diced
  • 1 zucchini, diced
  • 1 cup chopped green beans
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup small pasta (such as ditalini or macaroni)
  • 2 cups fresh spinach or kale, roughly chopped

Instructions:

  1. Heat olive oil in the large pot over medium heat. Add diced onion, garlic, carrots, and celery, sautéing until softened (about 5-7 minutes).
  2. Stir in the zucchini and green beans, cooking for an additional 3-4 minutes.
  3. Add the canned tomatoes, broth, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and let cook for 15-20 minutes until vegetables are tender.
  4. Stir in the cannellini beans and pasta. Cook until pasta is al dente (about 10 minutes).
  5. Stir in spinach or kale and cook until wilted (2-3 minutes).
  6. Taste and adjust seasoning, then serve warm with crusty bread.