Description
A hearty, vegetable-packed soup that combines fresh ingredients for a comforting taste reminiscent of cozy dinners at an Italian restaurant.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, chopped
- 1 medium zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 cups cooked small pasta (like ditalini or elbow macaroni)
- Fresh parsley, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables start to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes, vegetable broth, cannellini beans, green beans, zucchini, oregano, and basil. Season with salt and pepper. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes or until the vegetables are tender.
- Just before serving, stir in the cooked pasta. Ladle into bowls and garnish with fresh parsley.
Notes
For extra flavor, sprinkle freshly grated Parmesan cheese on top before serving. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg