Ingredients
| 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 |
Method
- 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.
