An Italian vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Leafy greens like spinach are on the Dirty Dozen — worth buying organic. Carrots and celery can also offer a cleaner choice when organic.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 400 g canned diced tomatoes
• 1.5 l vegetable stock
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 cup cooked cannellini beans
• 100 g green beans, chopped
• 150 g leafy greens (spinach or kale)
• Salt and pepper to taste
• 1 cup small pasta (such as ditalini or small shells)

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery, cooking until they soften.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the zucchini, canned tomatoes, vegetable stock, and tomato paste.
5. Stir in the oregano and basil, bringing the mix to a simmer.
6. Let the soup simmer for 20 minutes, allowing flavors to meld.
7. Add the cannellini beans, green beans, and pasta, cooking until pasta is al dente.
8. Stir in the leafy greens, cooking until wilted.
9. Season the soup with salt and pepper to taste before serving.

Notes

• Substitute any seasonal vegetables you have on hand.
• Use gluten-free pasta for a gluten-free version.
• This soup freezes well; consider making a double batch.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.