Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Liquids and Base
Legumes and Grains
Seasoning
Method
Preparation
Add Garlic and Other Vegetables
Stir in the minced garlic and cook for an additional minute. Then, add the diced zucchini and chopped green beans. Sauté for another 3-4 minutes.
Combine Liquids
Pour in the vegetable broth, canned diced tomatoes (with juice), and tomato paste into the pot. Stir well to combine all ingredients.
Add Beans and Pasta
Stir in the cannellini beans and pasta. Bring the mixture to a boil.
Season the Soup
Add the dried oregano, dried basil, salt, black pepper, and red pepper flakes. Reduce the heat to a simmer and let the soup cook for about 15-20 minutes, or until the pasta is al dente.
Add Greens
In the last 5 minutes of cooking, stir in the chopped spinach or kale until wilted.
Serve
Taste and adjust seasoning if necessary. Serve hot, garnished with additional herbs or grated parmesan if desired.