Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can diced tomatoes (14 oz)
- 1 can cannellini beans (15 oz), drained
- 1 zucchini, chopped
- 1 cup small pasta (ditalini or rotini)
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook until tender, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add canned tomatoes, beans, zucchini, vegetable broth, oregano, and basil. Bring to a boil.
- Reduce heat and simmer for 20 minutes to let flavors meld.
- In the last 10 minutes, add pasta and cook until al dente.
- Season with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
- You can add spinach or kale in the last few minutes for extra greens.
- Use gluten-free pasta for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
