Ingredients

The following ingredients have 4 Servings
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 1 stalk celery, chopped
  • 2 large cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (15.5-ounce) can cannellini beans (or other white beans), drained and rinsed
  • 1 medium zucchini, diced
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • salt and ground black pepper

Instruction

  • Heat a large saucepan over medium heat. Place the onion, carrots, celery, and garlic into the pan and cook, stirring occasionally, until softened, about 7 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
  • Stir in the tomatoes and their juices, beans, zucchini, and broth. Add the basil, oregano, and salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
  • Taste and adjust the seasonings, adding more salt and pepper if needed. Serve hot.