Italian vegetable soup with beans and small pasta.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings6
Calories230 per serving
Ingredients
- 1 onion
- 2 carrots
- 1 zucchini
- 1 can cannellini beans
- 1 can crushed tomatoes
- 6 cups broth
- 1 cup small pasta
Instructions
- Sauté onion, carrots and zucchini.
- Add tomatoes, broth and beans and simmer 15 minutes.
- Add pasta and cook until tender.
- Serve with parmesan and fresh basil.
Tip: Store leftovers in an airtight container in the fridge for up to 3 days.