Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium zucchinis, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 4 cups vegetable broth
  • 2 cups fresh green beans, trimmed and cut into 1-inch pieces
  • 1 can diced tomatoes, with juices
  • 1 cup cooked small pasta, such as ditalini or elbow
  • 1 cup fresh spinach, roughly chopped
  • Salt and black pepper, to taste
  • Grated Parmesan cheese, for serving (optional)
  • Fresh basil leaves, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent. Stir in garlic and cook until fragrant.
  2. Add the diced carrots and zucchini; sauté for 5-7 minutes until slightly softened. Stir in dried oregano and thyme.
  3. Add vegetable broth and bring to a gentle simmer.
  4. Once simmering, add the green beans and diced tomatoes with their juices. Simmer for 10-15 minutes until beans are tender.
  5. Stir in the cooked pasta and spinach; simmer for an additional 2-3 minutes until spinach is wilted.
  6. Season with salt and pepper to taste before ladling into bowls. Serve hot, garnished with Parmesan cheese and fresh basil.