A comforting and hearty vegetable soup perfect for any season.
Heat a large pot over medium heat and add a drizzle of olive oil.
Using olive oil adds a nice flavor to the base of the soup.
Add the chopped onion, minced garlic, diced carrots, and sliced celery to the pot. Cook until the vegetables are softened, stirring occasionally.
Stirring occasionally prevents the vegetables from sticking to the pot.
Stir in the crushed tomatoes, dried oregano, dried basil, and dried thyme. Cook for a few minutes to combine the flavors.
Allowing the spices to cook with the tomatoes enhances their aroma.
Pour in the vegetable stock and bring the mixture to a boil.
Use warm stock to speed up the boiling process.
Add the pasta and cook until tender, stirring occasionally.
Stirring prevents the pasta from sticking together.
Add the cannellini beans, zucchini, spinach, and parsley. Cook until heated through.
Adding the greens at the end preserves their color and nutrients.
Serve the soup hot, garnished with grated parmesan cheese.
Serve with crusty bread for a complete meal.
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