Ingredients
Scale
- 2 medium carrots (diced into small cubes)
- 2 small zucchinis (diced into small cubes)
- 1/2 large onion (diced into small cubes)
- 6 celery stalks (diced into small cubes)
- 28 oz canned diced tomatoes
- 15 oz canned Great Northern beans (drained)
- 15 oz canned Kidney beans (drained)
- 32 oz vegetable broth
- 2 cups water
- 1 tbsp Italian seasoning
- 1 tbsp dry basil
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 1/2 cup pasta (small shapes like ditalini or elbow macaroni recommended)
Instructions
- Preheat a large pot over medium heat and add olive oil.
- Sauté diced zucchini, carrots, celery, and onions for about 10 minutes until softened.
- Stir in canned tomatoes along with juices, Italian seasoning, and dry basil.
- Add vegetable broth and both bean types; mix well.
- Incorporate pasta and bring to a simmer for about 10 minutes.
- Add minced garlic and simmer for another 10 minutes until flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg