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
- 1 can cannellini beans, drained
- 4 cups vegetable broth
- 1 cup small pasta (elbow or ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery; sauté until tender, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add chopped zucchini, diced tomatoes, beans, 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, garnished with fresh parsley.
Notes
- You can substitute gluten-free pasta to make it gluten-free.
- Use fresh herbs for a more vibrant flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg