Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can crushed tomatoes (14 oz)
- 4 cups vegetable broth
- 1 can cannellini beans (15 oz), drained and rinsed
- 1 cup small pasta (ditalini or elbow)
- 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 onion, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add zucchini, crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in beans and pasta; cook until pasta is al dente, about 8 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- You can add kale or spinach for extra greens.
- Adjust pasta cooking time based on your preference for texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg