Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 cup sliced carrot
- 1 cup sliced celery
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 small zucchini, halved and sliced
- 1 cup frozen green beans
- 1 (15 oz.) can white beans
- 1 (15 oz.) can dark red kidney beans
- 1 (15 oz.) can fire roasted diced tomatoes
- 4 cups vegetable juice (like V8 juice)
- 3 cups vegetable broth
- 1 cup uncooked Ditalini (or small shells pasta)
- 2 bay leaves
- 3 cups baby spinach
- Kosher salt
- fresh cracked black pepper
- Garnish: fresh chopped parsley, Parmesan cheese, homemade croutons
Instructions
- Heat oil in a large Dutch oven over medium high heat.
- Add onion, carrot, celery, and a couple large pinches of salt and pepper. Cook, stirring frequently for 6-8 minutes.
- Add garlic, Italian seasoning, and zucchini along with a couple large pinches of salt and pepper. Cook, stirring frequently for 2 minutes.
- Add green beans, white beans, kidney beans, diced tomatoes, pasta, vegetable juice, and vegetable broth along with a couple large pinches of salt and pepper.
- Stir to combine and add bay leaves.
- Bring to a simmer over medium-high heat.
- Cover, reduce heat to low, and simmer for 5 minutes or until the pasta is al dente. Stir frequently so the pasta doesn’t stick to the bottom of the pan.
- Stir in spinach until it wilts. Season to taste with salt and pepper.
- Garnish with parsley and Parmesan cheese if desired and enjoy!
Notes
- Use any small pasta shape if Ditalini is unavailable.
- Adjust salt and pepper to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg