Description
A robust, comforting Italian-style vegetable soup elevated with the nutritional power of chicken bone broth and fiber-rich cannellini beans. This protein-packed version of a classic favorite is designed for busy households, offering a hearty, stick-to-your-ribs meal that remains wholesome and satisfying. Perfect for meal prep or a cozy family dinner, this soup blends aromatic vegetables, savory herbs, and tender pasta to create a deeply nourishing bowl that tastes even better the next day.
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
14 ounce can diced tomatoes
30 ounces cannellini beans, drained and rinsed
4 cups chicken bone broth
1 cup zucchini, diced
1/2 cup small pasta shapes (e.g., ditalini or shells)
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot or slow cooker insert over medium heat.
Add the onion, carrots, and celery, sautéing until softened about 5-7 minutes.
Stir in the garlic, oregano, thyme, salt, and pepper, cooking for another minute until fragrant.
Add the diced tomatoes, cannellini beans, and chicken bone broth to the pot.
Bring to a simmer or set the slow cooker to low for 4-6 hours.
Add the diced zucchini and small pasta during the last 20 minutes of cooking until tender.
Serve warm, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. If the pasta absorbs too much liquid, add a splash of extra broth when reheating. Feel free to substitute seasonal vegetables like kale or green beans for added color and nutrition.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Stovetop or Slow Cooker
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 5mg