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Servings: 6
Calories: 141kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 large carrots chopped
- 1 yellow onion chopped
- 3 cloves garlic chopped
- ½ cup chopped celery
- 1 large zucchini/courgette chopped
- ⅓ cup fresh parsley chopped
- 2 teaspoons fresh thyme
- 4 bay leaves
- 1 15oz / 400g can crushed tomatoes
- 1 cup green beans
- 2 cups kale stems removed and chopped
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ cups pasta
- 1 15oz / 400g can cannellini beans
Instructions
- Start by heating the olive oil in a large pot over medium heat. Add the chopped carrots and cook for a few minutes until they begin to soften. Then, add olive oil, chopped onion, garlic, and celery. Continue to cook, stirring occasionally, until all the vegetables are softened.2 tablespoons olive oil, 2 large carrots, 1 yellow onion, 3 cloves garlic, ½ cup chopped celery
- Next, add the chopped zucchini to the pot and cook until it softens. Stir in the fresh parsley, thyme, bay leaves, crushed tomatoes, green beans, kale, oregano, and vegetable broth. Season with salt and black pepper to taste. Bring the mixture to a simmer.1 large zucchini/courgette, ⅓ cup fresh parsley, 2 teaspoons fresh thyme, 4 bay leaves, 1 15oz / 400g can crushed tomatoes, 1 cup green beans, 2 cups kale, 1 teaspoon dried oregano, 4 cups vegetable broth, 1 teaspoon salt, ½ teaspoon ground black pepper
- Once simmering, add the pasta to the pot and cook until tender, following the package instructions. During the last five minutes of cooking, stir in the cannellini beans and let everything heat through.1 ½ cups pasta, 1 15oz / 400g can cannellini beans
- Finally, remove the bay leaves and serve the soup warm. Enjoy it as is or with your favorite toppings like fresh herbs or a drizzle of olive oil.
Notes
- Perfect Pasta: Cook the pasta just until al dente so it doesn’t get mushy in the soup. This keeps the texture spot-on.
- Kale Tips: Remove the tough kale stems for a smoother soup. You can blanch the kale if you want it even softer.
- Adjusting Thickness: If you prefer a thicker soup, reduce the amount of vegetable broth by about half a cup. On the other hand, if you like a brothier, more liquid soup, simply add more broth or water as it simmers.
- Tomato Choice: Using crushed tomatoes will give the soup a smoother consistency. However, if you want a chunkier texture with more bite, feel free to substitute crushed tomatoes with diced tomatoes.
- Herb Substitutes: If you don’t have fresh thyme available, you can use dried thyme. Just remember to reduce the quantity by about half, as dried herbs tend to have a more concentrated flavor.
- Extra Veggies: Add potatoes, spinach, or any other vegetables you like. Frozen veggies work well for quick prep.
- Gluten-Free Option: If you’re serving this soup to someone who is gluten-sensitive or gluten-intolerant, simply use your favorite gluten-free pasta. Brown rice pasta or chickpea pasta both work well in this recipe, holding up nicely without getting soggy.
- Flavor Boost: For an extra depth of flavor, try adding a splash of balsamic vinegar or lemon juice at the end of cooking. This will give the soup a slight tangy brightness, balancing out the richness of the broth and making the flavors pop.
Nutrition
Calories: 141kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1047mg | Potassium: 331mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4984IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 1mg
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