Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup ditalini pasta
- 1 cup chopped zucchini
- 1 cup chopped green cabbage
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Add cannellini beans, ditalini pasta, zucchini, cabbage, oregano, and basil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until pasta is tender and vegetables are cooked through.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley.
Notes
- For a richer flavor, use homemade vegetable broth.
- Feel free to add other vegetables like spinach, kale, or green beans.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- The pasta will absorb more liquid as the soup sits, so you may need to add a splash of broth when reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 7g
- Sodium: 850mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg