# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, cut into 1-inch pieces
08 - 1 (14-ounce) can diced tomatoes
09 - 1 (14-ounce) can crushed tomatoes
→ Broth & Flavorings
10 - 4 cups vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme
13 - 1 teaspoon salt, or to taste
14 - ½ teaspoon freshly ground black pepper
15 - ¼ teaspoon crushed red pepper flakes (optional)
16 - 2 tablespoons tomato paste
→ Pasta & Beans
17 - 1 cup small pasta (ditalini or elbow macaroni)
18 - 1 (15-ounce) can cannellini beans, drained and rinsed
→ Finish
19 - ½ cup fresh basil leaves, chopped
20 - 2 tablespoons fresh parsley, chopped
21 - Grated Parmesan cheese for serving (optional)
# Method:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and sauté for 5 minutes until softened.
02 - Stir in minced garlic, diced zucchini, and green beans. Cook for 3 minutes until fragrant.
03 - Add diced tomatoes, crushed tomatoes, vegetable broth, dried oregano, dried thyme, salt, black pepper, crushed red pepper flakes (if using), and tomato paste. Stir thoroughly and bring mixture to a boil.
04 - Reduce heat to maintain a simmer and cook uncovered for 15 minutes to develop flavors.
05 - Add small pasta and drained cannellini beans. Continue simmering for 10 to 12 minutes until pasta reaches desired tenderness.
06 - Stir in chopped fresh basil and parsley. Taste and adjust seasoning as necessary before serving.
07 - Ladle soup into bowls and garnish with grated Parmesan cheese if desired.
