Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 large onion, finely chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 6 cups vegetable broth (1.4 litres)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can cannellini beans, rinsed and drained (425g)
  • 1 cup chopped green beans (approx. 1 inch pieces)
  • 1 cup chopped zucchini (approx. 1 inch pieces)
  • 1 cup chopped spinach or kale
  • 1/2 cup small pasta, such as ditalini or elbow macaroni (approx. 4 oz or 113g)
  • 1/4 cup grated Parmesan cheese, for serving (optional)
  • Fresh basil leaves, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in the soup pot. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, oregano, basil, and red pepper flakes (if using) and cook for 1 minute more, until fragrant. Season with salt and pepper.
  2. Pour in vegetable broth and crushed tomatoes. Bring to a simmer.
  3. Stir in cannellini beans, green beans, and zucchini. Simmer for 15 minutes, or until the green beans are tender-crisp.
  4. Add pasta and cook according to package directions, about 8-10 minutes, or until al dente.
  5. Stir in spinach or kale during the last few minutes of cooking, until wilted. Taste and adjust seasonings as needed. Ladle into bowls and garnish with Parmesan cheese and fresh basil, if desired.