Description
A healthy, filling soup packed with vegetables, beans, and pasta, perfect for lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, cut into pieces
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup pasta (small shapes like ditalini or elbow)
- Grated Parmesan cheese (optional, for serving)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté until the onion is translucent.
- Add carrots and celery; cook for 5 minutes.
- Stir in zucchini and green beans; cook for another 5 minutes.
- Add diced tomatoes, vegetable broth, cannellini beans, oregano, basil, salt, and pepper. Bring to a boil.
- Stir in pasta and cook until tender, about 8-10 minutes.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
Consider cooking the pasta separately if you plan to store leftovers, as it can become mushy over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian