By Brittanie Peterson
Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for about 2-3 minutes until the onion is translucent.
Add the diced carrot and celery to the pot. Cook for another 5 minutes until the vegetables begin to soften.
Stir in the diced zucchini and cook for an additional 3 minutes.
Add the vegetable broth, crushed tomatoes, and rinsed cannellini beans to the pot. Stir well and bring the soup to a gentle boil.
Once boiling, reduce the heat to a simmer and add the small pasta (orzo/ditalini). Cook for 10-12 minutes, or until the pasta is al dente.
Season the soup with salt and black pepper to taste. Adjust the seasoning as necessary.
Ladle the soup into bowls and serve hot, garnished with freshly grated Parmesan cheese, if desired.
Serve the soup alongside a whole grain roll for a hearty meal.
How did this recipe turn out? Let others know!
to rate this recipe
This Soup Italian Vegetarian Main Course recipe is ready in 45 minutes and features cannellini beans, small pasta (orzo/ditalini), vegetable broth and other delicious ingredients. Contains 450 calories total.
Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for about 2-3 minutes until the onion is translucent.
Add the diced carrot and celery to the pot. Cook for another 5 minutes until the vegetables begin to soften.
Stir in the diced zucchini and cook for an additional 3 minutes.
Add the vegetable broth, crushed tomatoes, and rinsed cannellini beans to the pot. Stir well and bring the soup to a gentle boil.
Once boiling, reduce the heat to a simmer and add the small pasta (orzo/ditalini). Cook for 10-12 minutes, or until the pasta is al dente.
Season the soup with salt and black pepper to taste. Adjust the seasoning as necessary.
Ladle the soup into bowls and serve hot, garnished with freshly grated Parmesan cheese, if desired.
Serve the soup alongside a whole grain roll for a hearty meal.
Calories per Serving: 450
Your Rating:
