-
15
minPrep Time -
40
minCook Time -
55
minReady in -
perYield -
225
calCalories
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:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and cook until the vegetables are soft, about 5 minutes.
- Stir in the garlic and cook for 1 more minute.
- Add the zucchini and green beans, cooking for another 5 minutes.
- Pour in the diced tomatoes and vegetable broth, then bring to a boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
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