Description
Use leftover marinara for a head start on this yummy, veggie-packed soup. It’s perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup diced celery
- 1 cup sliced carrots
- ⅔ cup diced onion
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 ¾ cups jarred marinara sauce
- ¼ cup tomato paste
- 1 teaspoon Italian seasoning
- 2 cups small shell pasta
- 2 cups quartered and sliced zucchini
- 1 (14.5 ounce) can great northern beans, rinsed and drained
- 1 cup stemmed and thinly sliced kale
- salt and ground black pepper to taste
- 2 tablespoons grated Parmesan cheese, or to taste (Optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery
- carrots
- and onion. Cook
- stirring frequently
- until onion begins to turn translucent
- about 4 minutes. Add garlic and stir until fragrant
- about 30 seconds.
- Add vegetable broth
- marinara sauce
- tomato paste
- and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer
- uncovered
- until carrots are soft
- about 10 minutes.
- Add pasta and zucchini. Cook until pasta is tender
- about 10 minutes. Stir in beans
- kale
- salt
- and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 6