Ingredients
Scale
- 1 tablespoon olive oil (affiliate)
- 1 leek, white and green parts only (halved lengthwise, then sliced 1/2 inch thick and WASHED thoroughly)
- 1 celery stalk, cut into 1/2 inch pieces
- 2 medium sized carrots, peeled and sliced 1/4 inch thick
- 2 teaspoons salt
- 1/2 teaspoon course ground black pepper
- 2 garlic cloves, minced
- 32oz vegetable broth
- 2 cups water
- 1/2 cup mini pasta shells
- 8 oz green beans, trimmed and cut into 1/2 inch pieces
- 15 oz can cannellini beans, drained and rinsed
- 1 small zucchini, halved lengthwise, seeded, and cut into 1/4 inch pieces
- 1 large tomato, core removed, seeded, and chopped into medium sized chunks
- 8 basil leaves, sliced into thin ribbons
Instructions
- Heat oil in large pot over medium heat, then add leek, celery, carrot, salt, and pepper. Cook until veggies are soft, about 10 minutes.
- Stir in garlic and cook for 30 seconds.
- Stir in veggie broth and water, and bring to a gentle boil.
- Stir in pasta and simmer until slightly softened, about 8 minutes.
- Stir in green beans and summer about 4 minutes.
- Stir in cannellini beans, zucchini, and tomato and simmer until all veggies and pasta are tender, about 3-5 minutes. *I recommended testing each of your vegetables to see if they’re getting close to being done. They will continue to soften as the soup sits, so I like to cook them a little under right away.
- Serve topped with ribbons of basil and more salt and pepper to taste!
- Prep Time: 15 mins
- Cook Time: 30 mins