Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can diced tomatoes (14 oz)
- 1 can kidney beans (15 oz), drained
- 1 cup small pasta (ditalini or rotini)
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil and grated Parmesan for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
- Add carrots, celery, and zucchini; cook for 5 minutes until vegetables begin to soften.
- Stir in diced tomatoes, kidney beans, oregano, basil, salt, and pepper. Cook for another 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and add pasta; simmer until pasta is tender, about 10 minutes.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil and Parmesan.
Notes
- Feel free to add other vegetables like spinach or green beans for variety.
- Use gluten-free pasta to make it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg