Prep:15 min.
Cook: 20 min.This recipe serves:  8    
Preparation time: 15 minutes

 

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

1 large carrot, peeled and chopped

2 stalks celery, chopped

2 cloves garlic, minced

salt to taste

freshly ground black pepper

1 16-ounce can chopped tomatoes

5 cups low-sodium

vegetable or chicken broth

1 tablespoon chopped fresh basil, or 1/2 teaspoon dried

1 tablespoon chopped

fresh oregano or 1/2 teaspoon dried

1 tablespoon chopped

fresh parsley or 1/2 teaspoon dried

1/4 pound fresh green beans, stemmed and cut into 1-inch lengths

1 16-ounce can cannellini beans, rinsed and drained

2 medium zucchini, quartered and chopped

1 cup raw, small, shell pasta

1/2 cup freshly grated Parmesan cheese

 

Nutrition Facts

Serving Size 1 bowl
 

Amount Per Serving
Calories 198

Total Fat 6 g

Saturated Fat 2 g

Protein 10 g

Total Carbohydrate 27 g

Dietary Fiber 5 g

Sodium 181 mg

 

Percent Calories from Fat 27%

Percent Calories from Protein 19%

Percent Calories from Carbohydrate 54%

 

Cooking Instructions

1. In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot, and celery and cook for five minutes, or until the vegetables begin to soften. Add the garlic, season with salt and pepper and cook for two minutes more.

 

2. Add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer.

 

3. Add the green and cannellini beans and simmer for 2 minutes.

 

4. Add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. Season with salt and pepper.

 

5. Serve the soup in large bowls with a sprinkling of Parmesan cheese.

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