- 4
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Ingredients
- 2 teaspoons olive oil
- 3/4 cup chopped onion
- 3 cups water
- 2 cups diced zucchini
- 1 cup diced carrot
- 1 cup drained canned cannellini beans or other white beans
- 3/4 cup diced celery
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon coarsely ground pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 garlic clove, minced
- 1/4 cup uncooked ditalini (very short tubular macaroni) or elbow macaroni
- 4 teaspoons grated Parmesan cheese
Preparation
Step 1
Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until lightly browned. Add water and next 10 ingredients (water through garlic); bring to a boil. Cover, reduce heat to medium-low, and cook 25 minutes. Add pasta; cover and cook an additional 10 minutes. Ladle into individual bowls, and sprinkle with cheese.
176 cal, 3.3g fat, 30.2g carb, 4.4g fiber, 699mg sodium