Ingredients

• 6 cup vegetable broth
• 15 ounce cannellini beans, drained and rinsed
• 1 cup zucchini, diced
• 1 cup green beans, diced
• 1 cup pasta shells
• 2 teaspoon dried Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon fresh basil, chopped
• 0.5 cup Parmesan cheese, grated
• 3 tablespoon olive oil
• 1 onion, diced
• 2 carrot, diced
• 2 celery, diced
• 3 garlic, minced
• 28 ounce crushed tomatoes

Steps

1. Prep all vegetables: dice the onion, carrots, celery, and zucchini; mince the garlic; trim and dice the green beans. Set aside.
2. Heat olive oil in a large pot over medium heat.
3. Add diced onion, carrot, and celery to the pot and sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Pour in the crushed tomatoes and vegetable broth, stirring well to combine.
6. Add Italian seasoning, salt, and black pepper. Stir to combine.
7. Bring the soup to a boil over medium-high heat.
8. Reduce heat to medium-low and add the drained cannellini beans, diced zucchini, and green beans. Simmer for 10 minutes.
9. Add the pasta shells to the pot and stir well.
10. Simmer for 8-10 minutes until the pasta is tender and cooked through.
11. Taste the soup and adjust seasoning with additional salt and pepper if needed.
12. Stir in the fresh chopped basil just before serving.
13. Ladle soup into bowls and serve hot with grated Parmesan cheese sprinkled on top.

Nutrition