Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can diced tomatoes
- 1 can cannellini beans, drained
- 1 cup small pasta (orzo or ditalini)
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté until tender, about 5 minutes.
- Add garlic and cook for another minute.
- Stir in diced tomatoes, zucchini, beans, broth, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add pasta and cook until al dente, about 10 minutes.
- Serve hot, garnished with chopped parsley.
Notes
- You can substitute the pasta with rice or adjust the vegetables based on seasonal availability.
- This soup is best enjoyed fresh but can be stored in the fridge for up to 3 days; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg