By Sasha Gordanier
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables start to soften.
Add the diced zucchini to the pot and continue to cook for another 3 minutes.
Stir in the canned diced tomatoes with their juice, low-sodium vegetable broth, and bring to a gentle boil.
Add the small pasta to the pot, reduce the heat to medium-low, and simmer for 10 minutes, or until the pasta is al dente.
Stir in the drained cannellini beans, dried oregano, dried basil, salt, and pepper. Allow to simmer for another 10 minutes. Taste and adjust seasoning if necessary.
While the soup simmers, toast the slices of whole-grain bread to your desired level of crispiness.
Serve the soup hot with the crusty whole-grain bread on the side.
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By Sasha Gordanier
This Soup Vegetarian Italian Comfort Food recipe is ready in 45 minutes and features olive oil, small onion, diced, carrots, diced and other delicious ingredients. Contains 350 calories total.
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables start to soften.
Add the diced zucchini to the pot and continue to cook for another 3 minutes.
Stir in the canned diced tomatoes with their juice, low-sodium vegetable broth, and bring to a gentle boil.
Add the small pasta to the pot, reduce the heat to medium-low, and simmer for 10 minutes, or until the pasta is al dente.
Stir in the drained cannellini beans, dried oregano, dried basil, salt, and pepper. Allow to simmer for another 10 minutes. Taste and adjust seasoning if necessary.
While the soup simmers, toast the slices of whole-grain bread to your desired level of crispiness.
Serve the soup hot with the crusty whole-grain bread on the side.
Calories per Serving: 350
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