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Ingredients
6 servings
1 tspsalt
1onion
large, diced
2 Tbspolive oil
4cloves garlic
minced
½ cupcelery
diced
1carrot
large, peeled and diced
1zucchini
medium, diced
1 tspdried oregano
1 tspdried basil
½ tspfreshly ground black pepper
6 cupslow-sodium vegetable broth
or low-sodium chicken broth
1 x 28 ozcan no-salt-added diced tomatoes
1 x 14 ozcan no-salt-added crushed tomatoes
1 x 15 ozcan low-sodium cannellini beans
drained and rinsed
½ cupwhole grain elbow pasta
2 Tbspfresh parsley leaves
chopped
⅓ cupfinely shredded parmesan cheese
Instructions
Step 1
In large soup pot over medium-high heat
Step 2
cook and stir onion in hot oil 4 minutes or until translucent.
Step 3
Add garlic; cook for 30 seconds.
Step 4
Add celery and carrot.
Step 5
Cook and stir 5 minutes, until vegetables begin to soften.
Step 6
Add zucchini, oregano, basil, salt, and pepper.
Step 7
Cook for 2 minutes, stirring frequently.
Step 8
Add the broth and the diced and crushed tomatoes.
Step 9
Bring to boiling.
Step 10
Reduce heat to medium low.
Step 11
Simmer uncovered for 10 minutes.
Step 12
Add the beans and pasta.
Step 13
Cook 10 to 15 minutes more or until pasta and vegetables are tender.
Step 14
Top servings with cheese and parsley.
Notes
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