A delightful and hearty vegetable soup featuring beans and a medley of fresh vegetables, perfect for a comforting meal.
Heat the olive oil in a large pot over medium heat.
Using a good-quality olive oil enhances the flavor of the soup.
Add the onion, celery, zucchini, and carrots to the pot and sauté until the onion becomes translucent.
Cut the vegetables into uniform sizes for even cooking.
Stir in the garlic and cook for an additional minute.
Be careful not to burn the garlic as it can turn bitter.
Pour in the water and add the bay leaf, oregano, basil, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Add the diced tomatoes, kidney beans, cannellini beans, and ditalini to the pot. Simmer for another 10 minutes.
Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Taste and adjust the seasoning with additional salt and pepper if needed.
Tasting and adjusting ensures the soup is perfectly seasoned.
Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil if desired.
Serving with a slice of crusty bread makes for a complete meal.
