Ditalini Vegetable Soup Recipe
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 1 zucchini diced
- 1 can 15 oz diced tomatoes, with juice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 can 15 oz cannellini or kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- ¾ cup ditalini pasta
- 2 cups fresh spinach or kale chopped
- Grated Parmesan cheese optional, for serving
Instructions
Sauté The Aromatics
- I heat olive oil in a large soup pot over medium heat. I add the onion and sauté for about 3 minutes until it starts to soften, then I stir in the garlic and cook for another minute until fragrant.
Add The Vegetables
- I toss in the carrots, celery, and zucchini, then stir well. I let them cook for 5–7 minutes, stirring occasionally.
Build The Broth
- I pour in the diced tomatoes, Italian seasoning, vegetable broth, and water. I season everything with salt and pepper, then bring it all to a gentle boil.
Add Beans And Pasta
- Once the soup starts to bubble, I stir in the beans and ditalini pasta. I lower the heat slightly and let it simmer for 10–12 minutes, or until the pasta is tender.
Finish With Greens
- In the last 2 minutes of cooking, I stir in the chopped spinach (or kale) and let it wilt. I taste and adjust the seasoning if needed.
Serve And Enjoy
- I ladle the soup into bowls and top it with a sprinkle of grated Parmesan cheese, if I’m feeling fancy.
Notes
If you're planning to store leftovers, keep in mind that the pasta will soak up the broth over time. I usually store the cooked pasta separately from the soup base to keep everything tasting fresh the next day.