Description
A restorative, hearty Italian vegetable soup that celebrates seasonal produce. This nourishing dish combines a savory base of mirepoix and tomato-infused broth with tender pasta and beans. It is a vibrant, plant-based masterpiece designed to be both light and satisfying, making it the perfect restorative meal for mindful evenings. Naturally meat-free and wholesome, this soup develops even deeper, complex flavors when prepped ahead of time, ensuring a comforting bowl is always ready for your family.
Ingredients
4 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 ribs celery, trimmed and sliced
4 cloves garlic, minced
1/4 cup tomato paste
2 cups seasonal vegetables (potatoes, zucchini, or squash), cubed
28 ounces crushed tomatoes
6 cups vegetable broth
1 cup small dry pasta (ditalini or shells)
1 can (15 oz) cannellini or kidney beans, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the onion, carrots, and celery, cooking until softened, about 6-8 minutes.
Stir in the garlic, tomato paste, oregano, and thyme, cooking for another 2 minutes until fragrant.
Add the cubed seasonal vegetables, crushed tomatoes, and vegetable broth.
Bring to a simmer, cover, and cook for 15-20 minutes until vegetables are tender.
Add the pasta and cook according to package instructions until al dente.
Stir in the beans and cook for 2-3 minutes until heated through.
Adjust seasoning with salt and pepper and serve with a drizzle of the remaining olive oil.
Notes
Store in the refrigerator for up to 4 days; flavors improve the next day. If the soup becomes too thick after sitting, add a splash of water or vegetable broth when reheating. Feel free to swap seasonal vegetables based on what is available in your pantry or garden.