Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup small pasta (e.g., ditalini)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened.
- Add garlic, zucchini, and green beans; cook for a few more minutes.
- Stir in diced tomatoes, vegetable broth, cannellini beans, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add pasta and cook until al dente, approximately 10 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- This soup can be made ahead of time and tastes even better the next day.
- Feel free to add any seasonal vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4 grams
- Sodium: 600 milligrams
- Fat: 5 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 milligrams