Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 2 carrots
- 2 celery stalks
- 1 zucchini
- 1 cup green beans
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini)
- 2 cups baby spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion and minced garlic until fragrant (about 3 minutes).
- Add chopped carrots and celery; cook for an additional 5 minutes until softened.
- Stir in zucchini, green beans, diced tomatoes, and drained cannellini beans.
- Season with oregano, basil, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes to meld flavors.
- Add pasta and cook until tender (approximately 10 minutes).
- Stir in baby spinach; cook for another 2 minutes until wilted.
- Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg