Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 (14. ounce) can diced tomatoes
- 1 (15. ounce) can cannellini beans, drained
- 1 cup small pasta (ditalini or elbow)
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until translucent.
- Stir in chopped carrots, celery, zucchini, and green beans; cook for about 5 minutes until vegetables begin to soften.
- Add diced tomatoes, cannellini beans, vegetable broth, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20 minutes to let flavors meld.
- Meanwhile, cook pasta in a separate pot according to package instructions; drain.
- Add cooked pasta to the soup, stir well, and cook for another 5 minutes.
- Serve hot, garnished with fresh basil leaves.
Notes
- You can substitute fresh vegetables for frozen for quicker prep.
- Make ahead and refrigerate for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg