Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium celery stalks, diced
  • 1 zucchini, diced
  • 1 bell pepper (red or yellow), diced
  • 1 can (14 ounces / 400 g) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 ounces / 400 g) cannellini beans, drained and rinsed
  • 1 cup small pasta (e.g., ditalini or elbow)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté until softened (about 5 minutes). Stir in minced garlic and cook for another minute.
  2. Add zucchini and bell pepper; sauté for 3-4 minutes until slightly tender.
  3. Pour in diced tomatoes (with juices) and vegetable broth; stir to combine.
  4. Add cannellini beans, oregano, basil, and season with salt and pepper.
  5. Bring to a boil, then reduce heat and let simmer for 20 minutes.
  6. Stir in the pasta and cook until al dente (about 8-10 minutes).
  7. Taste and adjust seasoning if necessary; garnish with fresh parsley before serving.