📝 About This Recipe
This soul-warming Italian classic celebrates the brightness of the garden without the heavy sodium found in traditional canned soups. By using no-salt-added beans and a rich, aromatic base of mirepoix and fresh herbs, we create a complex depth of flavor that feels indulgent yet incredibly healthy. This recipe is a masterclass in building layers of 'umami' naturally, ensuring every spoonful is packed with texture and rustic charm.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Extra Virgin Olive Oil (high quality for better flavor)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into 1/4-inch rounds)
- 2 large Celery Stalks (sliced into half-moons)
- 4 cloves Garlic (minced)
Vegetables and Legumes
- 1 medium Zucchini (quartered and sliced)
- 1 cup Green Beans (trimmed and cut into 1-inch pieces)
- 15 ounces No-Salt-Added Cannellini Beans (one can, drained and rinsed thoroughly)
- 28 ounces Low-Sodium Diced Tomatoes (canned, with their juices)
- 2 cups Baby Spinach (fresh, packed)
Liquid and Grains
- 6 cups Low-Sodium Vegetable Broth (look for 'no salt added' varieties)
- 3/4 cup Ditalini or Small Shell Pasta (dry)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Thyme
- 1 piece Bay Leaf (dried)
Finishing Touches
- 1/4 cup Fresh Parsley (chopped)
- 1 tablespoon Lemon Juice (freshly squeezed to brighten flavors)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat until shimmering.
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2
Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.
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3
Stir in the minced garlic, dried oregano, and dried thyme. Cook for just 1 minute until the fragrance of the herbs and garlic fills the kitchen.
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4
Pour in the low-sodium diced tomatoes (with juices) and the vegetable broth. Add the bay leaf and stir well to combine.
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5
Increase the heat to medium-high and bring the liquid to a gentle boil.
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6
Once boiling, reduce the heat to low, cover partially, and let the soup simmer for 15 minutes to allow the flavors to marry.
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7
Add the zucchini, green beans, and the rinsed no-salt-added cannellini beans to the pot.
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8
Stir in the ditalini pasta. Increase the heat slightly to maintain a steady simmer.
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9
Cook for about 10 minutes, or until the pasta is al dente and the zucchini is tender but not mushy. Note: The pasta will continue to absorb liquid as it sits.
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10
Remove the bay leaf and discard it.
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11
Turn off the heat and stir in the fresh baby spinach. The residual heat will wilt the leaves in about 30 seconds.
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12
Add the fresh parsley, lemon juice, and black pepper. Stir gently to incorporate.
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13
Taste the soup. If it needs more 'pop' without adding salt, add another teaspoon of lemon juice or a splash of balsamic vinegar.
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14
Ladle into warm bowls and serve immediately while the colors are bright and the pasta is perfectly textured.
💡 Chef's Tips
Always rinse canned beans thoroughly; even 'no salt added' beans can have a starchy liquid that affects the soup's clarity. To boost the savory flavor without salt, add a piece of Parmesan rind to the broth while simmering (remove before serving). If you plan on having leftovers, cook the pasta separately and add it to individual bowls so it doesn't soak up all the broth in the fridge. Don't skip the lemon juice at the end; acidity mimics the 'brightness' of salt and makes the vegetable flavors stand out. For a thicker soup, take 1/2 cup of the beans and mash them with a fork before adding to the pot.
🍽️ Serving Suggestions
Serve with a side of crusty whole-grain sourdough bread for dipping. Pair with a crisp arugula salad dressed in a lemon-tahini vinaigrette. Top with a dollop of homemade basil pesto (made without salt) for a burst of herbal richness. Accompany with a glass of chilled sparkling water infused with cucumber and mint. A light sprinkle of nutritional yeast can provide a 'cheesy' flavor for those strictly monitoring sodium.