Description
A hearty and comforting Italian soup packed with fresh vegetables, beans, and pasta, finished with fragrant basil and grated Parmesan. A classic, nourishing meal!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained
- 1/2 cup small pasta (such as ditalini or elbow)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil and grated Parmesan, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery, and sauté for about 5 minutes until softened.
- Simmer the Soup: Stir in zucchini, diced tomatoes, vegetable broth, cannellini beans, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 20 minutes to allow flavors to develop.
- Add Pasta: Stir in the pasta and cook for 8 minutes, or until tender. Adjust seasoning if needed.
- Serve & Garnish: Ladle the soup into bowls and top with fresh basil and grated Parmesan before serving.
Notes
- For extra depth of flavor, add a Parmesan rind while the soup simmers and remove before serving.
- Swap zucchini for green beans or add spinach or kale for extra greens.
- Use gluten-free pasta or omit it for a low-carb version.
Nutrition
- Calories: 210 kcal per serving