Step 1

Cut up your onion, carrots, and garlic.

Step 2

Heat olive oil in a Dutch oven over medium heat until shimmering. Add the carrots and saute for 10 minutes, stirring occasionally. Stir in the onion and garlic and saute for another 4 minutes, stirring occasionally.

Step 3

While the veggies are sauteeing, rinse and drain the beans, and drain the green beans & corn.

Step 4

When the carrots and onion are softened, stir the broth, water, arrabbiata pasta sauce, white beans, green beans, corn, and seasonings into the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

Step 5

Taste and add a little more salt & pepper as necessary.

Step 6

Serve your spicy white bean & vegetable soup topped with shredded Parmesan (optional, yet recommended).