Description
A hearty and nourishing Italian soup packed with fresh vegetables, beans, and pasta. Perfect for a wholesome, comforting meal that's both healthy and flavorful.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup diced tomatoes
- 4 cups vegetable broth
- 1 cup cooked beans (kidney or cannellini)
- 1/2 cup pasta (small shapes like ditalini or macaroni)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery for 5–7 minutes until softened.
- Add Vegetables: Stir in zucchini, diced tomatoes, and herbs. Cook for another 5 minutes.
- Simmer the Broth: Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add Beans and Pasta: Stir in the beans and pasta. Cook for another 10–12 minutes, or until the pasta is tender.
- Season and Serve: Adjust seasoning with salt and pepper. Serve hot with crusty bread or a sprinkle of grated Parmesan (optional).
Notes
- Customization: Feel free to add seasonal vegetables or replace pasta with rice for a gluten-free option.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 220
- Sodium: 600mg
- Fat: 7g
- Carbohydrates: 28g
- Protein: 8g