Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional for serving)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic; sauté until fragrant and translucent, about 3-4 minutes.
- Add diced carrots, celery, and zucchini; cook for 5 minutes to soften the vegetables.
- Stir in diced tomatoes and rinsed cannellini beans, combining well.
- Pour in vegetable broth, add oregano and basil, seasoning with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the small pasta and cook until al dente, about 8-10 minutes. Adjust seasonings if necessary.
- Serve hot, garnished with chopped parsley and grated Parmesan cheese if desired.
Notes
- For added flavor, include a splash of olive oil or a sprinkle of Parmesan cheese on top before serving.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days.
- To freeze, transfer to freezer-safe containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg