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Ingredients
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Base Ingredients
Vegetables and Beans
Herbs and Spices
Method
Preparation
- 1
Sauté the Base Ingredients
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
- 2
Add Garlic
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Cooking the Soup
- 3
Combine Vegetables and Broth
Add the diced zucchini, diced potato, canned diced tomatoes (with their juice), vegetable broth, and cannellini beans to the pot. Bring the mixture to a boil.
- 4
Season the Soup
Once boiling, reduce the heat to low and add dried oregano, dried basil, salt, and pepper to taste. Simmer the soup for about 20-25 minutes, or until the potatoes and zucchini are tender.
Finishing Touches
- 5
Garnish and Serve
Stir in the chopped fresh parsley just before serving. Ladle the soup into bowls and enjoy warm.
