This hearty, colorful Italian vegetable soup combines carrots, zucchini, and tomato with white beans and small pasta, finished with fresh basil. Serve with a drizzle of olive oil.
Sauté the onion, carrots, and zucchini in olive oil until softened.
Add the grated tomato and vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
Add the cooked white beans and small pasta. Cook for 10 more minutes, until the pasta is tender.
Ladle the hot soup into bowls, garnish with fresh basil leaves, and serve.
Adding the pasta too early can make it overly soft. Stir it in during the final 10 minutes to keep the texture balanced. Contains wheat from the pasta and is not suitable for people with celiac disease.
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