Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup green beans, trimmed and cut into small pieces
- 1 can (14.5 ounces) diced tomatoes with juices
- 4 cups vegetable broth
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for another minute.
- Add the carrots, celery, zucchini, bell peppers, and green beans to the pot. Cook for an additional 5–7 minutes until slightly softened.
- Incorporate the diced tomatoes with their juices and vegetable broth. Bring to a boil.
- Lower the heat and add cannellini beans, oregano, basil, salt, and pepper. Simmer for about 20 minutes.
- Check the vegetable tenderness; if desired thicker soup consistency is preferred, simmer longer.
- Adjust seasoning as needed before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg