Description
A hearty Italian soup with rich flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup pasta
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Stir in garlic and cook for 1 minute.
- Add diced tomatoes, vegetable broth, pasta, beans, and oregano.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Season with salt and pepper.
- Serve hot, garnished with fresh basil.
Notes
- Feel free to add any vegetables you have on hand.
- This soup freezes well for later use.
- Adjust seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Italian Penicillin Soup, Italian soup, hearty soup, vegetarian soup