Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cloves garlic, minced
- 1 cup chopped tomatoes
- 6 cups vegetable broth
- 1 cup green beans, chopped
- 1 cup zucchini, diced
- 1 cup cooked cannellini beans
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup pasta
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Sauté for 5 minutes.
- Add garlic and tomatoes. Cook for another 2 minutes.
- Pour in vegetable broth and bring to a boil.
- Add green beans, zucchini, and cannellini beans. Simmer for 10 minutes.
- Stir in oregano, basil, salt, and pepper.
- Add pasta and cook until al dente.
- Serve hot.
Notes
- For a heartier soup, add more beans or vegetables.
- Can be made ahead and frozen for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg