Ingredients

The following ingredients have 9 Servings
  • 2 tablespoons olive oil
  • 1 small onion, (chopped)
  • 4 cloves garlic, (minced)
  • 2 carrots, (peeled and diced)
  • 2 celery ribs, (diced)
  • 1 medium zucchini, (diced)
  • 1 cup fresh or frozen green beans
  • 28 ounces diced tomatoes ((can use fire roasted tomatoes))
  • 6 cups vegetable broth
  • 14 ounce can cannellini beans, (rinsed and drained)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup elbow macaroni ((can use gluten-free pasta))
  • Salt and black pepper, (to taste)
  • Parmesan cheese and fresh basil, (for garnish)

Instruction

  • Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes.
  • Stir in vegetable broth, beans, basil, oregano, and thyme. Simmer on low for 20 minutes.
  • Add the pasta and cook until tender, about 12 to 15 minutes. If you need to add more broth, you can.
  • Season soup with salt and pepper. If you want a little heat, you can add crushed red pepper flakes. Ladle the soup into bowls and garnish with parmesan cheese and fresh basil, if desired.