- 2 Tbsp. olive oil or avocado oil
- ½ large onion, diced
- 7 cloves garlic, peeled and minced
- 1 large celery rib, diced
- 1 medium carrot, peeled and diced
- 4 oz. mushrooms, sliced
- 1 tsp. dried oregano (such as Simply Organic)
- 1 tsp. dried basil (such as Simply Organic)
- ½ tsp. salt + more to taste
- ¼ tsp. black pepper + more to taste
- 1 small zucchini, diced
- 1 (28-ounce) can crushed tomatoes (such as Muir Glen)
- 3 cups water
- 1 (14-ounce) can red kidney beans, drained and rinsed (such as Eden Organic or Westbrae Naturals)
- 1 cup (about 4 ounces) dried gluten-free pasta of choice, cooked al dente
- ¼ cup fresh parsley, chopped (optional)
- Freshly grated parmesan cheese (optional)
- Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion and sauté for 5 minutes. Add garlic and cook an additional 30 seconds.
- Add celery, carrot, mushrooms, oregano, basil and salt and pepper.
- Reduce heat to low. Cover with a lid and cook 10 minutes, stirring occasionally.
- Add zucchini, crushed tomatoes, water, and beans. Increase heat to medium-low. Cover and simmer an additional 15 minutes or until carrots and celery are tender.
- While the soup is simmering, bring a pot of water to a boil. When water boils, add pasta and cook according to directions until pasta is al dente. Drain pasta and set aside until ready to add to soup.*
- Remove from heat, stir in chopped parsley. Taste and season with additional salt and pepper as needed. Stir cooked pasta into hot soup and allow to stand for a few minutes before serving.
- Serve with grated parmesan, if desired.
*For best results, stir cooked pasta into soup just before serving rather than adding it to the pot of soup to prevent pasta from becoming mushy.
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- Serving Size: 1/6 recipe
- Calories: 230
- Sugar: 2g
- Sodium: 207mg
- Fat: 5g
- Carbohydrates: 37g
- Fiber: 12g
- Protein: 11g