Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (with juice)
- 4 cups low-sodium vegetable broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup small pasta (e.g., ditalini)
- Fresh basil and parsley for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; sauté until onions are translucent.
- Stir in minced garlic and diced zucchini; cook until fragrant.
- Add canned tomatoes and vegetable broth; bring to a gentle simmer.
- Stir in the cannellini beans and pasta; cook according to pasta package instructions until al dente.
- Season with salt and pepper; serve hot garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg