Ingredients
Vegetables
- 1 small Onion, diced
- 2 medium Carrots, sliced
- 2 stalks Celery, chopped
- 1 medium Zucchini, diced
- 1 small Sweet Potato, peeled and diced (about 1 cup)
- 2 cloves Garlic, minced
- 1 cup Kale, shredded
- 1 cup Baby Spinach
Beans & Lentils
- 1 cup Canned Cannellini Beans (or black beans or chickpeas)
- 1 cup Cooked Lentils (or ½ cup dried lentils, cooked)
Pantry & Spices
- 1 tbsp Olive Oil
- ½ tsp Dried Oregano
- ½ tsp Thyme
- 1 tbsp Tomato Paste
- 14 oz Canned Diced Tomatoes
- 4 cups Vegetable Broth
- 2 Bay Leaves
- ½ cup Pasta (any small shape)
- Sea Salt and Black Pepper to taste
Finishing Touches
- 1 tbsp Extra Virgin Olive Oil (for drizzling)
- ¼ cup Fresh Parsley, chopped
- ¼ cup Grated Parmesan or vegetarian/vegan alternative
Instructions
- Sauté Vegetables: Heat the olive oil over medium heat in a large Dutch oven or pan. Add the diced onion, sliced carrots, chopped celery, and diced zucchini. Season with sea salt, and sauté for about 5 minutes until the vegetables start to soften.
- Add Sweet Potato and Garlic: Stir in the diced sweet potato, add minced garlic, and cook for another minute, stirring constantly to release the garlic’s aroma.
- Season and Add Tomato Paste: Mix in thyme, oregano, and tomato paste. Stir well and season again with salt and pepper to enhance the base flavors.
- Add Liquids and Legumes: Pour in the vegetable broth, canned diced tomatoes, cannellini beans, and cooked lentils. Season again, stir thoroughly to combine all ingredients.
- Simmer Soup: Add the bay leaves and bring the soup to a boil. Reduce heat to a simmer and cook uncovered for 20 minutes to allow flavors to meld and vegetables to soften.
- Cook Pasta: Add the pasta to the pot. If the soup becomes too thick, add a cup of water or additional vegetable broth as needed. Cook for another 10 minutes until the pasta is al dente.
- Add Greens: Stir in the shredded kale and baby spinach just until wilted, about a minute. Taste the soup and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls. Drizzle with extra virgin olive oil, sprinkle with fresh parsley, and top with grated Parmesan or your preferred vegetarian/vegan cheese alternative. Serve warm and enjoy.
Notes
- You can substitute any small pasta shape you prefer or use gluten-free pasta if desired.
- For a vegan version, omit the Parmesan cheese or use a suitable vegan cheese alternative.
- Adding more vegetable broth or water when cooking the pasta prevents the soup from becoming too thick.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Feel free to customize the beans and lentils to what you have available; black beans or chickpeas work well too.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian