Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 medium zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 (14.5 oz) can diced tomatoes with juice
- 4 cups vegetable broth
- 1 (15 oz) can cannellini or kidney beans, rinsed and drained
- 3/4 cup small pasta (ditalini or elbow macaroni)
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions, minced garlic, chopped carrots, and celery. Cook until vegetables soften, about 5-7 minutes.
- Stir in chopped zucchini, green beans, and diced tomatoes with juice. Cook for 5 minutes.
- Add vegetable broth and bring to a gentle boil. Reduce heat and simmer uncovered for 20 minutes.
- Stir in beans and pasta. Simmer until pasta is tender, about 10 more minutes.
- Turn off heat and fold in fresh basil and parsley. Season with salt and pepper to taste.
Notes
- You can use frozen vegetables if fresh ones aren’t available.
- Small pasta like ditalini or elbow macaroni works best.
- Adjust broth or water if a thinner consistency is preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg