Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 can cannellini beans, drained
- 1 cup small pasta (orzo or ditalini)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, carrots, and celery; sauté until softened.
- Stir in garlic and cook for 1 minute.
- Add diced zucchini, tomatoes, broth, beans, salt, and pepper; bring to a boil.
- Reduce heat, add pasta, and simmer until pasta is cooked al dente, about 10 minutes.
- Garnish with fresh basil before serving.
Notes
Feel free to customize with your favorite vegetables or gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 350 ml)
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 560mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg