Italian vegetable soup with white beans and pasta simmered in a tomato-rich broth, finished with fresh basil and Parmesan. A filling vegetarian bowl.
Ingredients
Instructions
- 1
Cut the onion, carrot, celery, zucchini and potato into small dice. Finely chop the garlic and cut the green beans into 2 cm pieces.
- 2
Heat the olive oil in a large pot over medium heat. Cook the onion, carrot and celery for 6-7 minutes until softened, then add the garlic for 1 minute.
- 3
Add the potato, green beans, diced tomatoes, vegetable broth, salt and pepper. Bring to a boil, then simmer partly covered over low heat for 20 minutes.
- 4
Add the zucchini and white beans and cook for 10 more minutes until the vegetables are tender.
- 5
Stir in the cooked pasta and heat through for 2-3 minutes.
- 6
Take off the heat and tear in the basil leaves. Ladle into bowls and grate the Parmesan over the top to serve.
Nutrition
Per serving
| Calories | 177 kcal |
|---|---|
| Protein | 7 g |
| Carbs | 24 g |
| Fat | 7 g |
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