By Shona Bonewit
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the canned diced tomatoes (with their juice) and Italian seasoning to the pot. Stir well and let it cook for another 3 minutes.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the mixed vegetables, and let the soup continue to simmer for about 10 minutes.
Rinse and drain the cannellini beans, then add them to the pot along with the pasta. Cook until the pasta is al dente, about 10-12 minutes.
Season the soup with salt and black pepper to taste.
Serve hot, optionally topped with grated Parmesan cheese.
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This Soup Italian Vegetarian Main Course recipe is ready in 45 minutes and features vegetable broth, diced tomatoes, mixed vegetables and other delicious ingredients. Contains 320 calories total.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the canned diced tomatoes (with their juice) and Italian seasoning to the pot. Stir well and let it cook for another 3 minutes.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the mixed vegetables, and let the soup continue to simmer for about 10 minutes.
Rinse and drain the cannellini beans, then add them to the pot along with the pasta. Cook until the pasta is al dente, about 10-12 minutes.
Season the soup with salt and black pepper to taste.
Serve hot, optionally topped with grated Parmesan cheese.
Calories per Serving: 320
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