Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups vegetable broth (or chicken broth if preferred)
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup small pasta (ditalini, elbow macaroni, or shells)
  • 1 cup chopped zucchini
  • 1 cup chopped green beans
  • 1/2 cup frozen peas
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese, for serving
  • Pesto, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic, oregano, basil, and red pepper flakes (if using) and cook for 1 minute more.
  2. Stir in crushed tomatoes and vegetable broth. Bring to a simmer.
  3. Reduce heat and simmer for 20 minutes, allowing the flavors to meld.
  4. Stir in cannellini beans and pasta. Cook until the pasta is tender, about 8-10 minutes.
  5. Add zucchini, green beans, and peas. Cook until the vegetables are tender-crisp, about 5 minutes.
  6. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley, grated Parmesan cheese, and a dollop of pesto (if desired).