Description
A basic recipe for hearty vegetable and pasta soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup chopped zucchini
- 1/2 cup small pasta (like ditalini or elbow macaroni)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and add diced tomatoes. Bring the mixture to a boil.
- Add cannellini beans, zucchini, basil, and oregano. Reduce heat and simmer for 10 minutes.
- Add pasta and cook according to package directions until tender, usually 8 to 10 minutes.
- Season with salt and pepper to your taste.
- Serve hot, topped with Parmesan cheese if desired.
Notes
- You can substitute any firm vegetables you have on hand for the zucchini.
- For a thicker soup, add 1/2 cup chopped green beans with the zucchini.
- Use vegetable broth for a vegetarian soup, or chicken broth for a different flavor.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 6
- Sodium: 550
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 8
- Protein: 11
- Cholesterol: 2
Keywords: Minestrone Soup, vegetable soup, pasta soup, Italian soup, easy soup