Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini)
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion and minced garlic until fragrant.
- Add chopped carrots and celery; cook until softened.
- Mix in zucchini, green beans, diced tomatoes, and cannellini beans.
- Season with oregano, basil, salt, and pepper.
- Pour in vegetable broth; bring to a boil.
- Reduce heat; simmer uncovered for about 15 minutes.
- Stir in small pasta; cook until tender.
- Add baby spinach; stir until wilted.
- Serve hot with crusty bread or as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg