Spring Italian Vegetable and Bean Soup

Italian · Spring · 45 min · Serves 4 · By The Lesapor Kitchen

This Italian-inspired vegetable and bean soup is a delight for spring evenings. It's packed with fresh vegetables and hearty beans, making it both nutritious and satisfying. With simple ingredients and minimal prep, it’s a great option for beginner cooks looking to enjoy a healthy homemade meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 1 zucchini, diced
• 1 cup canned cannellini beans, rinsed and drained
• 4 cups vegetable broth
• 1 teaspoon dried Italian herbs
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese, for serving

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
2. Add the minced garlic and sliced carrots to the pot. Cook for an additional 3 minutes, stirring frequently.
3. Stir in the diced zucchini and cook for another 2 minutes.
4. Add the rinsed cannellini beans, vegetable broth, and dried Italian herbs. Stir well and bring the mixture to a simmer.
5. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes until the vegetables are tender.
6. Season the soup with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese.