13 Mar 2024


2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
1 zucchini, diced
1 cup green beans, trimmed and cut into 1/2 inch pieces
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) cannellini beans, drained and rinsed
1 cup small pasta (like ditalini or elbow macaroni)
1/4 cup finely grated Parmesan cheese, for serving
Fresh basil leaves, for garnish


  • Heat olive oil in a large stainless steel pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
  • Add garlic, zucchini, and green beans, cooking for another 5 minutes.
  • Stir in dried oregano, dried basil, salt, and pepper. Add the diced tomatoes with their juice and vegetable broth. Bring to a boil.
  • Reduce heat to a simmer, cover, and cook for about 15 minutes.
  • Add the cannellini beans and pasta, cooking until the pasta is tender, about 10 minutes.
  • Adjust seasoning with salt and pepper. Serve hot, garnished with Parmesan cheese and fresh basil.

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