Ingredients
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 zucchini, diced
– 400 g canned diced tomatoes
– 1.5 liters vegetable broth
– 1 can cannellini beans, drained and rinsed
– 1 teaspoon dried Italian herbs
Method
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes soft.
2. Stir in the minced garlic, diced carrots, and celery. Cook the mixture for about 5 minutes, stirring occasionally.
3. Add the diced zucchini and canned tomatoes. Pour in the vegetable broth and mix everything well.
4. Bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for 20 minutes.
5. Add the cannellini beans and Italian herbs. Cook for an additional 5 minutes.
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