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
- extra-virgin olive oil: 1 Tbsp
- celery: 1 cup (diced)
- carrots: 1 cup (sliced)
- onion: 0.66667 cup (diced)
- garlic: 3 clove (minced)
- vegetable broth: 4 cups
- ¾ cups jarred marinara sauce: 1 piece
- tomato paste: 0.25 cup
- italian seasoning: 1 tsp
- small shell pasta: 2 cups
- quartered and sliced zucchini: 2 cups
- Great Northern beans: 1 can (14.5 ounce can, drained)
- stemmed and thinly sliced kale: 1 cup
- salt and ground black pepper: (to taste)
- Parmesan cheese: 2 Tbsp (to taste, grated, optional)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
