Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup pasta (small shapes like ditalini or elbow)
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in garlic, zucchini, and green beans, cooking for another 5 minutes.
- Add kidney beans, tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
- Add pasta and reduce heat to simmer. Cook for about 10 minutes or until pasta is tender.
- Adjust seasoning if necessary and serve hot, garnished with fresh parsley.
Notes
- You can add any seasonal vegetables you have on hand.
- For a heartier soup, add more beans or grains.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: minestrone soup recipe easy, vegetarian soup, comfort food