Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 cup green beans, trimmed and cut
- 8 cups vegetable broth
- (28 ounce) can diced tomatoes, undrained
- (15 ounce) can cannellini beans, rinsed and drained
- (15 ounce) can kidney beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 cup small pasta (like ditalini or elbow macaroni)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook until softened (8-10 minutes).
- Stir in minced garlic and dried herbs; cook for an additional minute until fragrant.
- Pour in vegetable broth and diced tomatoes; bring to a boil.
- Add zucchini, yellow squash, green beans, cannellini beans, and kidney beans; reduce heat and simmer for 15 minutes.
- Stir in pasta and cook according to package instructions (about 8-10 minutes) until al dente.
- Season with salt and pepper before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Feel free to customize the soup by adding any seasonal vegetables or different types of beans. For optimal texture, consider cooking the pasta separately and adding it just before serving.