Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

2

Step 2

Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes until the vegetables start to soften.

3

Step 3

Add the chopped zucchini, sugar snap peas, asparagus, and diced potato. Cook for an additional 5 minutes, stirring frequently.

4

Step 4

Pour in the vegetable broth and add the drained diced tomatoes. Bring the mixture to a boil.

5

Step 5

Once boiling, reduce the heat to low and add the green beans, thyme, basil, salt, and pepper. Let it simmer for about 10 minutes.

6

Step 6

Stir in the small pasta and continue to simmer until the pasta is al dente, about 7-10 minutes more.

7

Step 7

Add the fresh spinach or kale and cook until wilted, about 2 minutes. Adjust seasoning as desired.

8

Step 8

Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese, if desired.

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