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Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, about 8-10 minutes (or according to package directions). When done, drain pasta; set aside.
Wash and dry the fresh produce.
Peel and mince the garlic.
Peel and small dice the carrot. Small dice the zucchini and celery.
Heat a large pot over medium-low heat. Add oil and swirl to coat the bottom.
Add the minced garlic, carrots, zucchini, celery, and onion powder.
Cook, stirring well, until veggies begin to soften, about 5-7 minutes.
Stir in the broth, tomato sauce, diced tomatoes, basil, oregano, thyme, salt, and pepper. Bring to a boil, then reduce and simmer, about 10 minutes.
Drain and rinse the canned beans in a colander. Stir the cooked pasta and beans into the pot with the soup.
Use a vegetable peeler to shave the Parmesan cheese.
To serve, divide between bowls, garnish with Parmesan cheese and enjoy!
Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, about 8-10 minutes (or according to package directions). When done, drain pasta; set aside.
Wash and dry the fresh produce.
Peel and mince the garlic.
Peel and small dice the carrot. Small dice the zucchini and celery.
Heat a large pot over medium-low heat. Add oil and swirl to coat the bottom.
Add the minced garlic, carrots, zucchini, celery, and onion powder.
Cook, stirring well, until veggies begin to soften, about 5-7 minutes.
Stir in the broth, tomato sauce, diced tomatoes, basil, oregano, thyme, salt, and pepper. Bring to a boil, then reduce and simmer, about 10 minutes.
Drain and rinse the canned beans in a colander. Stir the cooked pasta and beans into the pot with the soup.
Use a vegetable peeler to shave the Parmesan cheese.
To serve, divide between bowls, garnish with Parmesan cheese and enjoy!