Description
Cozy up with this easy, vegetarian 3 bean italian soup recipe. Sub vegetable broth or water for the chicken broth and skip the parmesan to make this vegan/vegetarian. The parmesan adds a nice, salty flavor, so you may need to add more salt if you’re skipping it. Almost all of these ingredients are pantry/freezer safe, so you could get the ingredients now and make this the next time you don’t feel like going to the grocery store.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 2 large carrots, peeled and cut into circles (or just chopped)
- 3 cloves of garlic, chopped
- 4 cups low sodium vegetable broth
- 1 cup chicken broth or water
- 2 bay leaves
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 3 cans of beans (I used pinto, red, and black), rinsed and drained
- 1 9-ounce package frozen broccoli (about 3 cups worth)
- 1 14.5-ounce can diced tomatoes
- 1 cup small pasta
- 1 cup chopped cabbage
- 1/4 cup chopped Italian parsley, plus more to garnish
- grated parmesan cheese, optional
Instructions
- Pre-heat oil in a large pot. Add onion and carrots and cook until translucent and lightly browned, about 5-7 minutes, stirring frequently. Stir in garlic and cook until fragrant, about 60 seconds.
- Add vegetable broth and chicken broth, scraping up any brown bits from the bottom of the pan (the brown bits add flavor!).
- Stir in bay leaves, Italian seasoning, salt, and pepper. Bring to a boil.
- Add beans, broccoli, tomatoes, pasta, and cabbage and bring back to boil and reduce to simmer. Cook until pasta is cooked and broccoli is tender, about 9 minutes, stirring occasionally.
- Stir in parsley. Serve in a bowl, top with additional parsley and fresh-grated parmesan, if using. Wait until safe to eat and enjoy!
