Description
A warm, hearty classic Italian soup packed with vegetables, beans, and pasta, perfect for any season.
Ingredients
Scale
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, sliced into half-moons
- 1 can (14.5 oz) of diced tomatoes
- 4 cups of low-sodium vegetable broth
- 1 can (15 oz) of white beans, rinsed and drained
- 1 cup of small pasta (such as ditalini)
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Instructions
- In a large pot, warm the olive oil over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until softened.
- Stir in the sliced zucchini and diced tomatoes. Cook for about 3 minutes.
- Add the vegetable broth and white beans. Bring to a gentle simmer.
- Add the small pasta, dried basil, and oregano. Cook for about 10 minutes until the pasta is tender.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh basil or grated cheese if desired.
Notes
This soup can be easily customized with seasonal vegetables, proteins, and can be made vegan by using plant-based ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 7g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg