Prep Time

15 Minutes

Cook Time

40 Minutes


  • 2 tbsp. Olive Oil
  • 1 Small Yellow Onion, Chopped
  • 4 Cloves Garlic, Minced
  • 3 Medium Carrots, Peeled And Diced
  • 3 Celery Ribs, Diced
  • 1 Medium Zucchini, Diced
  • 1 Cup Fresh Or Frozen Green Beans, Cut Into Bite Size Pieces
  • 1 (28 Oz.) Can Diced Tomatoes
  • 6 Cups Low-Sodium Vegetable Broth
  • 1 (15.5 Oz.) Can Cannellini Beans, Rinsed And Drained
  • 2 tsp. Italian Seasoning
  • 1 Cup Elbow Macaroni (Preferably Whole Wheat)
  • 1½ Cups Fresh Spinach Leaves, Chopped Kosher Salt And Black Pepper, To Taste
  • Per Serving: 1 Tbsp. Parmesan Cheese And Fresh Basil, For Garnish

Serving size:

1 Cup

Per serving:

Calories 200; Total Fat 5 g; (Sat Fat 1.5 g); Protein 7 g; Carb 31 g; Fiber 4 g; Cholesterol
5 mg; Sodium 500 mg; Total Sugar 8 g (includes 0 g Added Sugars)

Tip from Ellie:

This flavorful, vegetable-packed soup has considerably less sodium than a typical
bowl of soup, but if you want to reduce it even further use no-salt-added vegetable
or chicken broth.

Preparation Steps:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, garlic, carrot and celery and saute for about 5 minutes, or until veggies are starting to take on some color.
  2. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth, beans and Italian seasoning. Simmer on low for 20 minutes.
  3. Add in the pasta and cook until tender, about 12 to 15 minutes.
  4. Add in spinach and stir until wilted. Taste and season soup with salt and pepper, if desired. Ladle the soup into bowls and garnish with parmesan cheese and fresh basil. Enjoy!
© Tomato Wellness