Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, rinsed
- 1 cup green beans, chopped
- 1 cup pasta small shapes
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the Olive Oil:
In a large pot over medium heat, add 1 tablespoon of olive oil. - Sauté the Vegetables:
Add the diced onion, chopped carrots, and celery. Sauté for about 5 minutes until the vegetables are soft and the onions are translucent. - Add Garlic and Zucchini:
Stir in the minced garlic and diced zucchini. Cook for another 2 minutes, allowing the flavors to meld together. - Incorporate Tomatoes and Broth:
Pour in the can of diced tomatoes and 4 cups of vegetable broth. Bring the mixture to a boil. - Add Beans, Pasta, and Seasoning:
Add the rinsed kidney beans, chopped green beans, small pasta shapes, and 1 teaspoon of Italian seasoning. Reduce the heat and let the soup simmer for 10-15 minutes, or until the pasta is cooked to your liking. - Season and Serve:
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh basil for an added burst of flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 180
- Fat: 3g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 8g