Description
A hearty vegetable bean soup loaded with nutrients and flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 4 large carrots (chopped)
- 4 stalks celery (chopped)
- 6 cloves garlic (minced)
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 2 cups fresh green beans (trimmed and chopped into 1-inch pieces or 1 (15-ounce) can green beans)
- 1 can (28 ounce) diced tomatoes with juices
- 10 cups vegetable broth
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- 1 (15-ounce) can red kidney beans (drained and rinsed)
- 2 cups uncooked ditalini pasta
- 2 zucchini squash (sliced)
- 5 ounces fresh kale (stems removed and chopped)
- 1/2 cup fresh parsley (finely chopped)
- Juice from one lemon
- Salt + pepper (to taste)
- Freshly grated parmesan cheese (to serve)
- Fresh chopped cilantro (to serve)
Instructions
- Cook the mirepoix: In a large heavy-bottomed Dutch oven or stockpot, warm 1 tablespoon of oil over medium heat. Add the chopped onions and sauté for 3-4 minutes or until soft and translucent. Add the celery and carrots and continue to cook the vegetables (aka mirepoix) low and slow for an additional 6-8 minutes, stirring often. Add the minced garlic and cook for an additional 1 minute.
- Add the herbs and tomato paste: Add the dried oregano, basil, parsley, rosemary, red chili flakes, and tomato paste to the vegetables and mix well to combine. Cook, stirring constantly, for 1 minute.
- Add the green beans and canned tomatoes: Add the green beans and diced tomatoes (with juices). Mix well to combine.
- Add the vegetable broth: Add the vegetable broth to the pot and increase heat to high. Bring soup to a boil, reduce heat to a simmer, and cover. Simmer, covered, for approximately 15 minutes.
- Stir in the drained and rinsed beans: Add the cannellini and red kidney beans to the pot. Stir well to combine.
- Prepare the pasta: In the meantime, bring a separate large pot of water to a boil over high heat. Cook your ditalini pasta according to package instructions until al dente. Drain, rinse with cold water and set aside.
- Add the more delicate vegetables: Once the longer-cooking root vegetables and green beans are cooked, add the chopped summer squash, kale, parsley, and lemon juice to the pot. Stir well to combine.
- Season to taste: Season soup with additional salt, pepper, or herbs, if desired.
- Serve: Fill the desired number of bowls with approximately 1/2 cup cooked ditalini pasta and ladle with soup. Garnish with parmesan cheese and fresh chopped cilantro, if desired. Enjoy!
- For a crockpot method: Transfer the cooked mirepoix to a large slow cooker. Add the remaining ingredients (except for the pasta, cilantro, and parmesan cheese), cover, and cook for 3-4 hours on high heat or 5-6 hours on low heat.
Notes
- Approximately 20 minutes before serving, I recommend boiling your noodles separately and adding to each bowl as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop, Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg