INGREDIENTS
- 2 tablespoon olive oil
- 2 onions chopped
- 5 garlic cloves minced
- 5 celery stalks, plus leaves chopped
- 5 carrots chopped
- 6 cups vegetable broth
- 4 cups V8 vegetable juice
- 1 13 oz diced tomato cans
- ½ 13 oz can of green beans
- 12 oz can of corn
- 1 ½ tsp parsley
- 1 ½ teaspoon thyme
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ¼ teaspoon basil
- ½ 13 oz can of cannelloni beans
- 3 oz ditalini pasta uncooked
INSTRUCTIONS
- In a large stock pot, heat olive oil on medium heat and add carrots, celery, garlic, and onions. Cook until tender-crisp, about 5 minutes.
- Add canned tomatoes (and their juices), corn, green beans, vegetable broth, vegetable juice, salt, pepper, thyme, basil, and parsley. Simmer on low for 75 minutes, stirring occasionally.
- Add cannelloni beans and ditalini pasta. Stir and simmer for 15 minutes more, stirring often.
- Remove from heat, taste, and adjust seasonings as needed. Serve with crusty bread.
NOTES
Storing: freeze leftovers for 6 months or store in the fridge for up to 7 days.
Omit pasta and increase the amount of vegetables for a lower carb version.
NUTRITION
Serving: 8ozCalories: 129kcalCarbohydrates: 23gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1164mgPotassium: 456mgFiber: 3gSugar: 9gVitamin A: 6313IUVitamin C: 37mgCalcium: 50mgIron: 1mg
