Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup canned diced tomatoes
- 6 cups vegetable broth
- 1 cup canned white beans, drained and rinsed
- 1 cup small pasta, uncooked
- 1 teaspoon dried herbs (thyme or oregano)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add chopped onion and garlic, cooking until soft and fragrant.
- Stir in carrots and potatoes and cook for a few minutes.
- Add diced tomatoes, vegetable broth, white beans, dried herbs, salt, and black pepper.
- Bring to a gentle simmer and cook until vegetables are tender.
- Add the pasta and cook until just tender, stirring occasionally.
- Adjust seasoning, stir in fresh parsley, and serve warm.
Notes
- Add extra broth if the soup thickens after sitting.
- Finish with fresh herbs for extra brightness.
- Store leftovers in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegetable soup with pasta, pasta soup, vegetable soup, comforting soup, easy soup