Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 can cannellini beans, drained
- 1 cup small pasta (like ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in large pot over medium heat.
- Sauté onion, carrots, and celery until tender.
- Add garlic and cook for 1 minute.
- Add zucchini, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper; bring to a boil.
- Reduce heat and simmer for 25 minutes.
- Add beans and pasta; cook until pasta is al dente, about 8 minutes.
- Garnish with fresh basil before serving.
Notes
- Adjust broth and pasta quantities for desired consistency
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Simmer
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg