Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained
- 4 cups vegetable broth
- 1 cup small pasta (orzo or ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Saute chopped onion, carrots, and celery until tender, about 5 minutes.
- Add minced garlic and cook for 1 minute.
- Stir in zucchini, diced tomatoes, beans, vegetable broth, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add pasta and cook until tender, about 10 minutes.
- Serve hot, garnished with fresh basil.
Notes
- Feel free to add spinach or kale for extra greens.
- Use gluten-free pasta if needed.
- Soup tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 kcal Kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
