Italian Vegetable and Bean Soup

Italian Vegetable and Bean Soup Recipe by See Recipe

This easy 30 minutes vegetable and bean soup is packed with Italian flavors, tons of veggies, and is freezer friendly. Great for a nutritious dinner and meal prep. slenderkitchen.com Your browser doesn't support HTML5 video. See Recipe

List of 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

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

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

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

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

ENJOY! Make this delicious Italian Vegetable and Bean Soup recipe and tag us! @slenderkitchen See Recipe

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