Description
A hearty vegetable soup packed with nutritious ingredients and flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 zucchini, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup green beans, chopped
- 1 cup kidney beans, drained and rinsed
- 1 cup cooked pasta (like ditalini)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the onion and garlic, sauté until soft.
- Add carrots and celery, cook for about 5 minutes.
- Add zucchini and cook for an additional 3 minutes.
- Stir in the diced tomatoes and vegetable broth, bringing to a boil.
- Add the green beans, kidney beans, basil, oregano, salt, and pepper.
- Reduce heat and let simmer for 20 minutes.
- Add cooked pasta and heat through.
- Serve hot.
Notes
- This soup is versatile; feel free to add any seasonal vegetables you have on hand.
- To make it vegan, ensure the broth is plant-based.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg