Instructions:
- Heat olive oil in a large stock pot over medium heat. Add onions, garlic, celery, and carrots. Cook until tender-crisp, about 5 minutes.
- Add diced tomatoes (with juices), corn, green beans, vegetable broth, V8 juice, salt, pepper, thyme, basil, and parsley. Simmer on low for 75 minutes, stirring occasionally.
- Add cannellini beans and ditalini pasta. Stir and simmer for an additional 15 minutes, stirring often.
- Remove from heat, taste, and adjust seasonings as needed.
- Serve hot, accompanied by crusty bread.
Notes:
- Storing: Freeze leftovers for up to 6 months or refrigerate for up to 7 days.
- Variation: Omit pasta and increase vegetables for a lower-carb version.
Nutrition Information:
- Serving size: 8 oz
- Calories: 129 kcal
- Carbohydrates: 23 g
- Protein: 3 g
- Fat: 3 g
- Saturated Fat: 1 g
- Sodium: 1164 mg
- Fiber: 3 g
- Sugar: 9 g
- Vitamin A: 6313 IU
- Vitamin C: 37 mg
- Calcium: 50 mg
- Iron: 1 mg
Enjoy your hearty homemade vegetable soup!
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