This wholesome, comforting Italian vegetable soup is packed with vibrant carrots, tender beans, leafy greens, and aromatic herbs simmered to perfection in a rich tomato broth. Served alongside crusty artisan bread, it is the ultimate cozy meal for any day of the week!
Ingredients
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2 tbsp olive oil
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1 medium onion, diced
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2 carrots, peeled and diced
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2 stalks celery, diced
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3 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes (with their juices)
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6 cups vegetable or chicken broth
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1 can (15 oz) cannellini beans or chickpeas, rinsed and drained
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1 cup small pasta (such as ditalini or small shells)
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2 cups fresh kale or spinach, chopped
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1 tsp Italian seasoning
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Salt and black pepper to taste
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Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
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Sauté the Aromatics: Heat the olive oil in a large stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté for 6 to 8 minutes until the vegetables begin to soften and become fragrant.
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Add Garlic and Tomatoes: Stir in the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant. Pour in the diced tomatoes with their juices, cooking for another 2 minutes.
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Simmer the Soup: Pour in the vegetable or chicken broth and add the drained cannellini beans. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes so the flavors meld.
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Add Pasta and Greens: Stir in the small pasta and chopped kale (or spinach). Cook uncovered for 8 to 10 minutes, stirring occasionally, until the pasta is tender and the greens are wilted.
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Season and Serve: Taste the soup and season with salt and black pepper as needed. Ladle hot into bowls, garnish with freshly chopped parsley, and serve with a warm slice of crusty bread!
