Description
A hearty vegetable bean soup made with cannellini beans, fresh vegetables, and pasta.
Ingredients
Scale
- 1 can (15 oz) cannellini beans, drained
- 1 cup diced carrots
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 cup ditalini pasta or small shells
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 2 tsp Italian seasoning blend
- Salt and pepper to taste
- Parmesan cheese (optional)
Instructions
- Prep your ingredients by dicing onions, garlic, carrots, and celery.
- In a large pot over medium heat, warm olive oil. Sauté onions until translucent; add minced garlic until fragrant.
- Stir in carrots and celery; cook for about 5 minutes until softened.
- Add drained cannellini beans and diced tomatoes; mix well.
- Pour in vegetable broth and bring to a gentle boil. Season with Italian seasoning, salt, and pepper.
- Add pasta and simmer for 10-15 minutes until tender but al dente.
- Serve hot, topped with freshly grated Parmesan cheese if desired.
Notes
- This soup can be customized with your choice of vegetables.
- Great for meal prep and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg