Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 cup green beans, cut
- 1 can diced tomatoes
- 1 can cannellini beans
- 1 cup small pasta (ditalini)
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery until softened.
- Add garlic and cook for 1 minute.
- Stir in zucchini, green beans, and tomatoes, cook for 5 minutes.
- Add broth, beans, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat and add pasta, cook until tender, about 10 minutes.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add other seasonal vegetables or cooked pasta for extra heartiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg