Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 bell pepper (any color), diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1 bay leaf
  • 6 cups vegetable broth (or chicken broth)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 1/2 cups cooked beans (cannellini, chickpeas, or kidney beans)
  • 1 cup frozen corn
  • 1 cup uncooked pasta (like small shells or ditalini)
  • 2 cups fresh spinach or kale (optional)
  • Juice of 1 lemon (optional, for serving)
  • Fresh parsley or cilantro for garnish

Instructions:

  1. In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  2. Stir in the minced garlic, carrots, celery, and bell pepper. Cook for an additional 5 minutes, stirring occasionally.
  3. Sprinkle in the dried thyme, oregano, black pepper, salt, and bay leaf. Stir to combine and cook for 1-2 minutes to allow the spices to release their flavors.
  4. Pour in the vegetable broth and add the diced tomatoes (with juice). Stir to mix well, scraping the bottom of the pot.
  5. Incorporate the cooked beans and frozen corn. Bring the soup to a gentle simmer.
  6. Once the soup is simmering, add the uncooked pasta. Cook according to the pasta package instructions until al dente.
  7. If using, add the fresh spinach or kale during the last 2 minutes of cooking to wilt. Remove the bay leaf before serving.
  8. Serve hot, with a squeeze of fresh lemon juice and garnish with chopped parsley or cilantro.