2 tbsp olive oil

1 medium onion, diced

2 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 cup green beans, chopped (or 1 can, drained)

1 can (15 oz) diced tomatoes

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) cannellini beans, drained and rinsed

4 cups vegetable broth (or chicken broth)

1 cup small pasta (elbow macaroni, ditalini, or shells)

1 tsp dried basil

1 tsp dried oregano

1 tsp salt (or to taste)

1/2 tsp freshly ground black pepper

1 bay leaf

1 tbsp balsamic vinegar (optional)

1/2 cup fresh spinach or kale, chopped

Grated Parmesan cheese for serving (optional)

Fresh basil or parsley for garnish (optional)

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Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
Stir in zucchini, green beans, diced tomatoes, kidney beans, and cannellini beans.
Pour in the broth and add basil, oregano, salt, pepper, and the bay leaf. Stir, then bring to a boil.
Reduce heat to a simmer and add pasta. Cook for 8–10 minutes, stirring occasionally, until pasta is tender.
Stir in spinach or kale and cook for another 2–3 minutes until wilted.
Remove bay leaf, taste, and adjust seasoning with more salt, pepper, or balsamic vinegar if desired.
Ladle soup into bowls and serve with Parmesan and fresh herbs, if using, alongside crusty bread.

For a vegan version, skip Parmesan or use plant-based cheese.

For freezing, omit pasta and add freshly cooked pasta when reheating.

Add potatoes, bell peppers, or leeks for extra vegetables.

For more protein, stir in cooked chicken, sausage, or pancetta.

For a thicker texture, mash some of the beans before adding to the pot.