Description
A hearty Italian vegetable soup with pasta and beans, perfect for a comforting meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) cannellini beans, drained
- 6 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup small pasta
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add diced tomatoes, beans, vegetable broth, oregano, and basil. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add pasta and cook for 10 minutes until tender.
- Season with salt and pepper.
- Serve hot with grated Parmesan cheese if desired.
Notes
- You can use any small pasta like ditalini or elbow macaroni.
- For extra flavor, add a bay leaf while simmering.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg