Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can diced tomatoes
- 1 can cannellini beans, drained
- 1 cup pasta (small shapes)
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until vegetables are tender.
- Stir in garlic and cook for another minute.
- Add tomatoes, beans, zucchini, 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.
- Adjust seasoning and serve hot garnished with fresh herbs.
Notes
- You can add spinach or kale for extra greens.
- Use gluten-free pasta if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg