Rating: 5 stars
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Use leftover marinara for a head start on this yummy, veggie-packed soup. It's perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night.

Recipe Summary

25 mins
30 mins
55 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

If you are making the soup ahead of time, cook pasta separately and add to individual servings.

Nutrition Facts

365 calories; protein 14.5g; carbohydrates 64.3g; fat 6.5g; cholesterol 2.9mg; sodium 788.8mg. Full Nutrition