Ingredients
Scale
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 2 (14 oz) cans diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup small pasta (e.g., ditalini)
- 1 tbsp basil (fresh or dried)
- 1 tbsp oregano (fresh or dried)
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in garlic and zucchini; cook for an additional 3 minutes.
- Add canned tomatoes (with juice) and vegetable broth; bring to a gentle simmer.
- Mix in pasta, basil, and oregano; simmer until pasta is al dente, about 8–10 minutes.
- Season with salt and pepper to taste. Serve hot with Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg