Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can diced tomatoes (14 oz)
- 6 cups vegetable broth
- 1 can cannellini beans (15 oz), drained
- 1 cup small pasta (orzo or ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until vegetables are tender.
- Add garlic and cook for 1 minute.
- Stir in zucchini, green beans, diced tomatoes, vegetable broth, oregano, and basil; bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add cannellini beans and pasta; cook until pasta is al dente, about 10 minutes.
- Season with salt and pepper, garnish with chopped parsley, and serve hot.
Notes
- The soup tastes even better the next day; store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
