southerncook
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 can (14 oz) diced tomatoes
6 cups vegetable or chicken broth
1 cup small pasta (e.g., elbows or shells)
1 can (15 oz) kidney beans, drained and rinsed
2 cups fresh spinach or kale, chopped
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)
Instructions:
In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.
Add minced garlic, dried thyme, and dried oregano. Cook for an additional 1-2 minutes until fragrant.
Pour in diced tomatoes and broth. Bring the soup to a boil, then reduce heat to simmer.
Add pasta and cook according to package instructions, usually around 8-10 minutes.
Stir in kidney beans and chopped spinach or kale. Cook for an additional 3-5 minutes until the greens are wilted.
Season with salt and pepper to taste.
Serve hot, optionally topped with grated Parmesan cheese.
This soup is quick to make and can be customized with your favorite vegetables. Perfect for a busy day!
