Coming up with recipes that include a carbohydrate, protein, and vegetables is not the easiest feat. When I do manage to conjure one up and it turns out this delectable, it feels like a major achievement. Every spoonful of this classic hearty Italian soup is a dose of vegetarian bliss.
Don’t be bashful with this recipe. Feel free to improvise and toss in any other veggies, beans, or types of pasta you enjoy to make it your own. You seriously can’t go wrong.
1 tablespoon olive oil
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
1 zucchini, diced
One 15-ounce can cannellini beans, drained and rinsed
One 15-ounce can diced tomatoes or 2 cups chopped fresh tomatoes
4 cups (one 32-ounce box) vegetable stock or chicken stock
¾ cup small pasta such as mini farfalle, elbows, or rotini
1½ teaspoons Italian herbs or a mix of dried basil, oregano, and thyme
1½ teaspoons salt
1. Heat the oil in a medium saucepan over medium heat. Add the onions, carrots, celery, and garlic and sauté for 5 minutes, or until the vegetables are softened.
2. Add the remaining ingredients to the pot and stir to combine. Turn the heat to medium-low and simmer for 30 minutes, or until the pasta is cooked through and the vegetables are tender.