Ingredients
Scale
- 1 cup chopped onions
- 1 cup sliced carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 cup chopped green beans
- 1 cup diced zucchini
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans
- 1 can (15 oz) cannellini beans
- 1 cup small pasta (elbow macaroni or ditalini)
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until translucent (about 5 minutes).
- Add minced garlic and cook for another minute.
- Pour in vegetable broth and diced tomatoes; stir to combine.
- Add kidney beans, cannellini beans, pasta, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 10 minutes until pasta is tender.
- Stir in green beans and zucchini; simmer for an additional 5 minutes.
- Adjust seasoning with salt and pepper as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg