Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 8 cups vegetable broth
- 1 (28 ounce) can diced tomatoes, undrained
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 cup green beans, trimmed and cut
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup small pasta (like ditalini or elbow macaroni)
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese (optional)
- Fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat, then sauté chopped onion, carrots, and celery for 8–10 minutes until softened.
- Stir in minced garlic along with oregano, basil, and optional red pepper flakes; cook for an additional minute.
- Pour in vegetable broth and undrained diced tomatoes; bring to a boil.
- Add zucchini, yellow squash, green beans, cannellini beans, and kidney beans. Reduce heat and simmer for 15 minutes.
- Stir in small pasta and cook according to package instructions until al dente.
- Season with salt and freshly ground black pepper to taste before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg