Ingredients
Scale
- 1 tbsp olive oil
- 1 large zucchini, chopped
- 2 medium carrots, diced
- 4 ribs celery, chopped
- 1 small onion, diced
- 2 tsp garlic, minced
- 28 oz crushed tomatoes
- 32 oz vegetable broth
- 15 oz cannellini beans, drained
- 15 oz kidney beans, drained
- 3/4 cup macaroni noodles
Instructions
- In a large soup pot, heat olive oil over medium heat. Add zucchini, carrots, celery, and onion; sauté until tender.
- Stir in garlic and Italian seasoning; cook until fragrant.
- Add crushed tomatoes, vegetable broth, and water; bring to a boil.
- Mix in cannellini beans, kidney beans, macaroni noodles, salt, pepper, and bay leaves. Simmer until the pasta is cooked.
- Remove bay leaves before serving and garnish with parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg