• 15
    min
    Prep Time
  • 40
    min
    Cook Time
  • 55
    min
    Ready in

  • per
    Yield
  • 225
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Soup
  • Allergens:gluten
  • Seasons:spring,fall,winter
  • Cuisines:
  • Courses:dairyfree,quickeasy

Recipe Description

A warming and nutritious blend of vegetables, beans, and pasta, simmered to perfection in a rich tomato broth, making it an ideal comfort food for any occasion.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 cup green beans, trimmed and cut into 1/2 inch pieces
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup small pasta shells
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • Salt and pepper to taste

Steps:

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery, and cook until the vegetables are soft, about 5 minutes.
  3. Stir in the garlic and cook for 1 more minute.
  4. Add the zucchini and green beans, cooking for another 5 minutes.
  5. Pour in the diced tomatoes and vegetable broth, then bring to a boil.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

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