Ingredients:

• 2 tbsp olive oil

• 1 onion (chopped)

• 2 cloves garlic (minced)

• 1 carrot (diced)

• 1 zucchini (diced)

• 1 cup chopped tomatoes (fresh or canned)

• 1/2 cup beans (kidney or cannellini, cooked)

• 1/4 cup small pasta or rice

• 3 cups vegetable broth

• 1 tsp dried oregano or Italian seasoning

• Salt and black pepper (to taste)

• Fresh parsley or basil (for garnish)

• Grated Parmesan cheese (optional)

Instructions:

1. Sauté vegetables: Heat olive oil in a large pot. Add onion and garlic, cook until soft. Add carrot and zucchini and sauté for 3–4 minutes.

2. Add tomatoes and broth: Stir in chopped tomatoes and vegetable broth. Bring to a boil.

3. Cook pasta and beans: Add pasta (or rice) and beans. Simmer for 10–12 minutes until pasta and vegetables are tender.

4. Season: Add oregano, salt, and pepper to taste.

5. Serve: Ladle into bowls, garnish with parsley or basil, and sprinkle Parmesan if desired.

Cooking time: ~25 minutes
Serves: 3–4 people