Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 can diced tomatoes
- 1 can cannellini beans, drained
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and garlic; sauté until translucent.
- Add carrots and celery; cook for 5 minutes.
- Stir in zucchini, tomatoes, beans, broth, oregano, salt, and pepper.
- Bring to a boil, then simmer for 30 minutes until vegetables are tender.
- Serve hot, garnished with fresh basil.
Notes
- Feel free to add pasta or rice for a heartier version.
- Use seasonal vegetables for freshness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg