Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3–4 cloves garlic, minced
- 2–3 medium carrots, diced
- 2 celery stalks, chopped
- 1 zucchini, sliced into half-moons
- 1 can (14 oz) diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 cup small pasta shapes (like ditalini)
- 2 cups fresh spinach or kale
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Parmesan cheese for garnish (optional)
Instructions
- In a large pot over medium heat, heat olive oil. Add chopped onion and sauté until translucent (about 5 minutes).
- Add diced carrots and celery; cook for another 5 minutes until softened.
- Stir in minced garlic and zucchini; cook for about 1 minute until fragrant.
- Pour in vegetable broth and canned tomatoes; bring to a gentle boil.
- Add pasta and reduce heat to a simmer; cook until al dente (about 10 minutes).
- Stir in spinach or kale along with dried herbs; season with salt and pepper before serving. Top with freshly grated Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg