
A hearty Italian vegetable soup with beans, pasta, tomatoes, carrots, celery, zucchini, and herbs.
1 cupCannellini Beans
250 gTomatoes
90 gCarrot
70 gCelery
120 gZucchini
Cook onion, carrot, celery, and garlic in cooking oil until softened.
Add tomatoes, zucchini, vegetable broth, basil, oregano, salt, and black pepper; simmer until the vegetables are tender.
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80 gOnion
8 gGarlic
8 gBasil
2 gOregano
70 gPasta
2.5 cupsVegetable broth
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Add pasta and cannellini beans, then simmer until the pasta is tender.