- 6
- 15 mins
- 20 mins
4.5/5
(11 Votes)
Ingredients
- 2 Tbsp. olive oil
- 1 carrot, diced
- 1 onion, chopped
- 2 ribs celery, thinly sliced
- 1 clove garlic, minced
- 6 cups low-sodium chicken broth
- 1/2 cup canned white beans, rinsed and drained
- 12 green beans, (about 2.5 oz.) cut into 1/4" pieces
- 1 cup small cauliflower florets
- 1-1/2 cups cooked spaghetti, chopped
- 1 zucchini, sliced lengthwise and cut into 1/4-inch thick pieces
- 1 cup canned diced tomatoes, drained
- 2 Tbsp. fresh parsley, chopped
- Salt and pepper
- Grated Parmesan, for garnish
Preparation
Step 1
1. Warm oil in a large pot over medium-high heat. Add carrot, onion and celery; cook, stirring often, until softened, 3-5 minutes. Add garlic, saute 1 minute. Pour in broth, increase heat to high and bring to boil. Add both types of beans. Cover, reduce heat to low and simmer 5 minutes.
2. Add cauliflower, spaghetti, zucchini and tomatoes. Cook until vegetables are tender, about 8 minutes. Add parsley, season with salt and pepper. Garnish with Parmesan.
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