Ingredients

2 tablespoons olive oil

1 small onion, chopped

3 cloves garlic, minced

1 carrot, peeled and diced

1 celery stalk, diced

1 zucchini, diced

1 cup fresh or frozen green beans

2 (14 ounce) cans diced tomatoes

4 cups vegetable broth

2 cups water

1 (14 ounce) can cannellini beans, rinsed and drained

1 cup whole wheat elbow macaroni

1/2 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

Parmesan cheese-optional, for garnish

Preparation

  1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add beans, macaroni, oregano, and basil. Simmer until vegetables and macaroni are tender-about 35 minutes.

  2. Season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.