Italian Vegetable and Bean Soup

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Italian Vegetable and Bean Soup is a cozy 30-minute dinner packed with veggies and beans in a rich broth, perfect for meal prep and easy weeknights. See Recipe

Ingredients

1 tbsp olive oil (or cooking spray) 1 onion, diced 2 carrots, peeled and diced 2 celery stalks, diced 4 cloves garlic, minced 1 tbsp Italian seasoning 2 tbsp tomato paste 2 zucchini, diced 2 cups green beans, chopped 30 oz cannellini beans, rinsed and drained 14 oz canned fire roasted diced tomatoes 4 cups vegetable broth (or chicken broth) 4 cups baby spinach See Recipe Now

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Step 1 Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until beginning to soften. See Recipe

Step 2 Add the garlic, Italian seasoning, and tomato paste. Cook for 1 minute until fragrant. Add the zucchini and green beans. Season with salt and pepper. Cook for about 2 minutes. See Recipe

Step 3 Add the diced tomatoes, beans, and broth. Bring to a boil and turn down to a simmer. Cook for 20 minutes. See Recipe

Step 4 Stir in the spinach until it wilts. Season as needed. Serve with parmesan cheese and fresh basil if desired. See Recipe

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