Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 can diced tomatoes
- 1 can cannellini beans, drained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery; sauté until vegetables are tender, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add zucchini, diced tomatoes, beans, vegetable broth, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Garnish with fresh parsley before serving.
Notes
- You can add pasta or rice for a more filling soup.
- For extra flavor, include a parmesan rind during simmering.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop, Vegetarian
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg