Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 medium zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 (14.5 oz) can diced tomatoes with juice
- 4 cups vegetable broth
- 1 (15 oz) can cannellini or kidney beans, rinsed and drained
- 3/4 cup small pasta (ditalini or elbow macaroni)
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions, minced garlic, chopped carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
- Stir in chopped zucchini, green beans, and diced tomatoes with their juice. Cook for 5 minutes.
- Add vegetable broth and bring to a gentle boil. Reduce heat to low and simmer uncovered for 20 minutes.
- Stir in rinsed beans and small pasta. Simmer until pasta is tender but firm, about 10 more minutes.
- Turn off heat and fold in chopped basil and parsley. Season with salt and pepper to taste.
Notes
- Adjust soup consistency with extra broth or water if needed.
- Serve hot for best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg