Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can diced tomatoes
- 1 can cannellini beans, drained
- 1 cup small pasta (like ditalini)
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil and grated Parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook until vegetables are tender.
- Add garlic and cook for 1 minute.
- Stir in diced tomatoes, beans, zucchini, Italian seasoning, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add pasta and cook until al dente, about 8 minutes.
- Serve hot, garnished with fresh basil and Parmesan cheese.
Notes
- Use seasonal vegetables for best flavor.
- Adjust pasta quantity based on desired soup thickness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmer and boil
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg