Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) crushed tomatoes
- 6 cups vegetable broth
- 1 cup small pasta (orzo or ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese and fresh basil for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until tender, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in zucchini, beans, crushed tomatoes, vegetable 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, topped with Parmesan cheese and fresh basil.
Notes
- You can substitute gluten-free pasta for a special diet.
- Feel free to add other vegetables like spinach or kale for added nutrients.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Sauté, simmer, boil
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg