# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 2 cups chopped spinach or kale
→ Base & Liquids
10 - 1 can (14 oz) diced tomatoes
11 - 6 cups vegetable broth
12 - 1 bay leaf
→ Legumes & Pasta
13 - 1 can (15 oz) cannellini or kidney beans, drained and rinsed
14 - 3/4 cup small pasta, such as ditalini or elbow macaroni
→ Seasonings
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon dried thyme
18 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
19 - Freshly grated Parmesan cheese
20 - Chopped fresh parsley
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Add garlic, zucchini, potato, and green beans to the pot. Cook for 3 to 4 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in diced tomatoes with their juices, vegetable broth, and bay leaf. Bring mixture to a boil over medium-high heat.
04 - Add dried oregano, dried basil, dried thyme, salt, and freshly ground black pepper. Reduce heat, cover, and let the soup simmer for 15 minutes.
05 - Introduce drained beans and small pasta to the pot. Simmer uncovered for 10 to 12 minutes, or until pasta and vegetables are tender.
06 - Stir in chopped spinach or kale. Cook for an additional 2 to 3 minutes until greens are just wilted. Remove bay leaf.
07 - Taste and adjust seasonings as needed. Ladle hot soup into bowls and garnish with Parmesan cheese and parsley if desired.
