Italian Vegetable and Bean Soup

RECIPE Italian Vegetable and Bean Soup by See Recipe

This Italian Vegetable and Bean Soup is delicious, nutrient-rich, and comes together in just 30 minutes. Packed with veggies and beans in a rich broth, this soup makes a delicious easy dinner and is great for meal prep. See Recipe

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What you need:

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

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

We hope you enjoy this delicious Italian Vegetable and Bean Soup recipe. See Recipe

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