Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 1 can diced tomatoes (14 oz)
- 1 can cannellini or kidney beans (15 oz), drained and rinsed
- 4 cups vegetable broth or chicken broth
- 1 cup small pasta (orzo, ditalini, or small shells)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- Fresh parsley or grated Parmesan cheese for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, cooking until tender, about 5-7 minutes. Stir in garlic and cook for an additional minute.
- Add zucchini, green beans, diced tomatoes, cannellini beans, and herbs. Pour in broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Incorporate small pasta and cook for an additional 8-10 minutes until pasta is al dente. Season with salt and pepper.
- Ladle soup into bowls and garnish with parsley or grated Parmesan. Serve hot with crusty bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Experiment with seasonal vegetables and beans for a customized flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg