By Eli Urbeck
Heat 1 tablespoon of olive oil in a medium-sized pot over medium heat.
Add 1/4 cup of diced carrots to the pot and sauté for about 3 minutes until they start to soften.
Pour in 1 cup of vegetable broth and bring to a gentle boil.
Add 1/2 cup of canned beans and 1/2 cup of diced tomatoes to the pot, stirring to combine.
Stir in 1/4 cup of small-shaped pasta and allow the soup to simmer gently for about 8-10 minutes, or until the pasta is cooked al dente.
Season with 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 1 teaspoon of Italian herbs. Stir to ensure everything is well mixed.
Once the pasta is fully cooked, taste and adjust seasoning if necessary. Serve hot.
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This Italian Soup Vegetarian recipe is ready in 25 minutes and features Vegetable broth, Canned beans (Kidney or Cannellini), Diced tomatoes and other delicious ingredients. Contains 270 calories total.
Heat 1 tablespoon of olive oil in a medium-sized pot over medium heat.
Add 1/4 cup of diced carrots to the pot and sauté for about 3 minutes until they start to soften.
Pour in 1 cup of vegetable broth and bring to a gentle boil.
Add 1/2 cup of canned beans and 1/2 cup of diced tomatoes to the pot, stirring to combine.
Stir in 1/4 cup of small-shaped pasta and allow the soup to simmer gently for about 8-10 minutes, or until the pasta is cooked al dente.
Season with 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 1 teaspoon of Italian herbs. Stir to ensure everything is well mixed.
Once the pasta is fully cooked, taste and adjust seasoning if necessary. Serve hot.
Calories per Serving: 270
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