Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 potato, diced
- 1 cup green beans, chopped
- 1 cup cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup pasta (like small shells or ditalini)
- Fresh parsley for garnish (optional)
Equipment Needed
- Large pot or Dutch oven
- Chopping board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Can opener
- Ladle for serving
Step-by-Step Instructions
Begin by heating the olive oil in a large pot over medium heat. I toss in the diced onion, carrots, and celery, creating a delicious mirepoix that will form the flavor base of my soup. Stirring often, I let them sauté for about 5 minutes until the vegetables start to soften and the kitchen fills with that amazing aroma. Next, I add the minced garlic, zucchini, and potato, cooking for another 3-4 minutes until the garlic is fragrant. That mix of veggies makes my heart happy! (See the next page below to continue steps…)