Ingredients
- 15 ml (1 tablespoon) olive oil
- 1 onion, diced
- 1 garlic clove, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can 796 ml (28 oz) Italian tomatoes, diced
- 1.25 L (5 cups) sodium-reduced chicken broth
- 1 zucchini, diced
- 250 ml (1 cup) green beans, cut into 1 cm (1/2″) pieces
- 60 ml (1/4 cup) soup pasta (rings, tubettini, etc.)
- 1 540-mL (19-oz.) can white beans, rinsed and drained
- Salt and freshly ground pepper
- 125 ml (1/2 cup) grated Parmesan cheese
- 1 handful fresh basil, chopped
- 1 handful fresh parsley, chopped
Preparation
- In a large saucepan, heat the olive oil over medium heat and sauté the onion, garlic, carrot and celery for about 5 minutes, stirring constantly.
- Add the tomatoes and chicken broth. Bring to a boil, then lower the heat and simmer covered for about 15 minutes.
- Add the zucchini, green beans, pasta and white beans. Season with salt and pepper.
- Cook over medium heat for about 8 minutes or until the pasta is al dente.
- Serve in bowls and garnish with parmesan and fresh herbs.