Why wait to get this amazing soup on the table? Our version comes together in less than an hour and is chock-a-block with delightful herby flavors.
Why wait to get this amazing soup on the table? Our version comes together in less than an hour and is chock-a-block with delightful herby flavors.
Why wait to get this amazing soup on the table? Our version comes together in less than an hour and is chock-a-block with delightful herby flavors.
Ingredients
- 2 tbsp olive oil
- 2 medium carrots, thinly sliced
- 2 medium celery stalks, thinly sliced
- 1 medium zucchini, thinly sliced
- 1 medium red onion, diced
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 cup roughly chopped fresh or frozen green beans
- 2 14 oz cans diced tomatoes
- 6 cups vegetable or chicken broth
- 1 cup canned black or cannellini beans, drained and rinsed
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 cup ditalini pasta
- 1/4 cup shredded parmesan
- 1/4 cup roughly chopped fresh basil
Instructions
Prep: 15M
Cook: 40M
Ready In: 55M
- In a large Dutch oven, heat olive oil until it simmers over medium heat.
- Add carrots, celery, zucchini and onion to the pot. Season with salt and pepper.
- Sauté for 5-7 minutes, or until softened.
- Stir in green beans, canned tomatoes, broth, beans, oregano and basil.
- Bring to a boil, cover and reduce heat to medium-low. Simmer for 15 minutes.
- Stir in pasta, and cover. Simmer for 10-12 minutes, or until the ditalini are tender.
- Divide between bowls, and top with parmesan and fresh basil.
Nutritional Info
Per Serving:
265 calories; 8.6g fat; 2.5g saturated fat; 0g trans fat; 32.1g carbohydrates; 11.2g fiber; 17.6g protein; 7mg cholesterol; 1110mg sodium; 7.6g sugar; 6 servings.Full nutrition guideYou May Also Like
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Nutritional Info
Per Serving:
265 calories; 8.6g fat; 2.5g saturated fat; 0g trans fat; 32.1g carbohydrates; 11.2g fiber; 17.6g protein; 7mg cholesterol; 1110mg sodium; 7.6g sugar; 6 servings.Full nutrition guide
