Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 zucchinis, chopped
- 3 cloves garlic, minced
- 1 can (14.oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15. oz) kidney beans, drained
- 1 cup small pasta shapes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil and grated Parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; sauté until vegetables are tender.
- Add minced garlic and cook for 1 minute.
- Pour in diced tomatoes, vegetable broth, and stir in oregano; bring to a boil.
- Reduce heat and add chopped zucchini, kidney beans, and pasta; cook until pasta is al dente and vegetables are tender, about 10-12 minutes.
- Season with salt and pepper. Serve hot, garnished with fresh basil and grated Parmesan.
Notes
- You can add chopped spinach or kale during the last 5 minutes for extra greens.
- For gluten-free, substitute regular pasta with gluten-free pasta or omit pasta altogether.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg