Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and garlic; sauté until soft and fragrant, about 3-4 minutes.
- Stir in the carrots and celery; cook for another 5 minutes.
- Add the zucchini, green beans, diced tomatoes, vegetable broth, and dried herbs.
- Bring the soup to a boil, then reduce heat and let simmer for 15 minutes.
- Add the cannellini beans and pasta; cook until the pasta is tender, about 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with Parmesan cheese and fresh parsley if desired.
Notes
- Variations: Add spinach or kale for extra greens or substitute kidney beans for cannellini.
- Tips: Use whole-wheat pasta for added fiber or gluten-free pasta for a gluten-free version.
- Allergies: Check pasta and broth ingredients for gluten if necessary.
- Serving Suggestion: Serve with crusty bread and a drizzle of extra virgin olive oil for a complete meal.