Ingredients

Scale

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 red bell pepper, chopped

1 (14.5 oz) can diced tomatoes

4 cups vegetable broth

1 (15 oz) can cannellini beans, drained and rinsed

2 cups fresh spinach or kale

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup heavy cream or coconut milk (for a creamy version)

1/4 cup grated Parmesan cheese (optional, for serving)

Fresh basil (for garnish)

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.

Stir in the zucchini, bell pepper, diced tomatoes, vegetable broth, and cannellini beans. Add oregano, basil, red pepper flakes (if using), salt, and black pepper. Bring to a gentle simmer.

Let the soup cook for 20-25 minutes until all vegetables are tender.

Stir in the fresh spinach or kale and let it wilt for 2 minutes. If making a creamy version, add the heavy cream or coconut milk and stir to combine.

Taste and adjust seasoning as needed. Serve hot, garnished with Parmesan cheese and fresh basil.