This cozy, vegetable-packed soup builds its flavor from a classic mirepoix of onion, carrot, and celery, simmered with garlic, tomato paste, and diced tomatoes until deeply savory. Cannellini beans add creamy heartiness while zucchini and green beans bring fresh texture, and a hit of dried oregano and basil keeps the broth tasting like a slow-cooked Italian classic. Ditalini pasta cooks right in the pot, soaking up all that flavor, and a handful of baby spinach stirred in at the end adds a fresh, wilted finish. Ladled into bowls with crusty bread on the side, it's the kind of one-pot meal that feels both nourishing and comforting. This version comes together easily as a satisfying vegetarian dinner, no fuss required.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not brown.
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