Description
A heartwarming Italian soup packed with vegetables, beans, and pasta, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup small pasta (like ditalini or macaroni)
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, diced carrots, and diced celery, and sauté for about 5 minutes until softened. Stir in the minced garlic and diced zucchini, cooking for an additional 2 minutes.
- Move the sautéed vegetables into your crockpot. Add in the diced tomatoes, kidney beans, vegetable broth, dried oregano, dried basil, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours to let all those flavors meld together.
- About 30 minutes before you’re ready to serve, stir in your small pasta and cook until tender.
- Ladle the soup into bowls and garnish with fresh parsley for a pop of color and freshness.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for later. Use fresh vegetables to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg