# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 cup fresh or frozen peas
08 - 2 cups baby spinach leaves
09 - 1 cup green beans, trimmed and cut into 1-inch pieces
→ Broth
10 - 6 cups low-sodium vegetable broth
11 - 1 bay leaf
→ Pasta & Seasoning
12 - 3/4 cup small pasta (ditalini, orzo, or small shells)
13 - 1/4 cup fresh parsley, chopped
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
16 - Grated Parmesan cheese (optional)
17 - Fresh basil leaves (optional)
18 - Extra olive oil for drizzling (optional)
# Directions:
01 - Heat the olive oil in a large soup pot over medium heat until shimmering.
02 - Add the chopped onion and cook, stirring occasionally, until translucent, about 2 to 3 minutes.
03 - Stir in the garlic, diced carrots and celery and sauté until the vegetables begin to soften, about 4 minutes.
04 - Add the diced zucchini, green beans and peas and cook for 2 minutes, tossing to combine.
05 - Pour in the vegetable broth, add the bay leaf and bring to a boil; reduce heat to a gentle simmer.
06 - Stir in the small pasta and cook until al dente following package timing (typically 8 to 10 minutes), maintaining a gentle simmer.
07 - Two minutes before the pasta is done, stir in the spinach and chopped parsley and cook until the spinach wilts.
08 - Season with salt and freshly ground black pepper to taste, remove and discard the bay leaf.
09 - Ladle into bowls and finish with grated Parmesan, torn basil leaves and a light drizzle of olive oil if desired.
