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Ingredients55 m servings 365
Original recipe yields 6 servings
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
- Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
- Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.
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- Cook's Note:
- If you are making the soup ahead of time, cook pasta separately and add to individual servings.
Per Serving: 365 calories; 6.5 64.3 14.5 3 789 Full nutrition
ReviewsRead all reviews 2
Thanks Bibi, this was great! So versatile, too. I added potatoes but this would be good with any number of veggies- corn, green beans, whatever. I did add some extra spices but that speaks mo...