A hearty and nutritious soup that is perfect for a comforting first course. Packed with vegetables and beans, this classic Italian dish is easy to make and delicious.
Ingredients
Group 1
- Olive oil — 2 tbsp (30 ml)
- Onion — 1 medium, chopped
- Carrot — 1 large, diced
- Celery — 2 stalks, diced
- Garlic — 2 cloves, minced
Group 2
- Tomato — 1 can (400 g) crushed
- Vegetable Broth — 4 cups (1 liter)
- Zucchini — 1 medium, diced
- Potato — 1 medium, diced
- cabbage — 1 cup (150 g), shredded
- Canned beans — 1 can (400 g), drained and rinsed
- Bay leaf — 1
Group 3
- Salt — 1 tsp (5 g)
- Black pepper — 1/2 tsp (2.5 g)
- Dried basil — 1 tsp (2 g)
- Dried oregano — 1/2 tsp (1 g)
- Pasta — 1/2 cup (100 g), cooked
- Fresh parsley — 2 tbsp (5 g), chopped
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Cooking Instructions!
Step 1
Step 1
Heat olive oil in a large pot over medium heat.
Step 2
Step 2
Add onion, carrot, celery, and garlic. Cook until vegetables are tender, about 5 minutes.
Step 3
Step 3
Stir in crushed tomatoes, vegetable broth, zucchini, potato, cabbage, canned beans, and bay leaf.
Step 4
Step 4
Season with salt, black pepper, dried basil, and dried oregano.
Step 5
Step 5
Simmer uncovered for 30 minutes, or until all the vegetables are cooked through.
Step 6
Step 6
Stir in cooked pasta and fresh parsley.
Step 7
Step 7
Remove bay leaf before serving.
Step 8
Step 8
Serve hot and enjoy!
