Description
A hearty and healthy vegetable soup packed with flavor and nutrients.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 28 oz canned diced tomatoes (2 cans)
- 4 cups low-sodium vegetable broth
- 1 cup small pasta (like ditalini or elbow macaroni)
- 15 oz cannellini beans, drained and rinsed
- Fresh parsley (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- In a large pot over medium heat, add olive oil. Once hot, sauté the onion, carrots, and celery until soft (about 5 minutes).
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add canned diced tomatoes (with juices) to the pot and mix well; then reduce heat to simmer.
- Add the pasta and cannellini beans; cook according to pasta package instructions until tender (about 10 minutes).
- Serve hot in bowls garnished with fresh parsley and grated Parmesan cheese.
Notes
- This soup can be customized with any vegetables you have on hand.
- For a thicker soup, use less broth or more canned tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg