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Ready In: 1 hour 40 minutes
Serves: 6
Dairy-freeLow Added SugarVeganVegetarian

This classic soup is simple and easy to make!

What you'll need

Measuring cups
Measuring spoons
Cutting board
Sharp knife
Large pan with lid
Medium pot
Can opener
Spatula or spoon


Serves 6
3 tablespoons Olive Oil
2 Carrots chopped
1 Zucchini chopped
1 cup Green Beans cut into 1 inch pieces
3 1/2 cups Water
1 pound Tomatoes chopped
1 tablespoon Fresh Thyme chopped
1/2 Small Elbow Macaroni uncooked
15 ounces Cannellini Beans canned
2 Fresh Bay Leaves
1/4 teaspoon Salt adjust to taste
1/8 tablespoon Black Pepper adjust to taste


1.In a large saucepan, over medium heat: heat olive oil.
2.Add carrots, zucchini, green beans and celery; cover and reduce heat to low. Cook for about 15 minutes, stirring occasionally.
3.Add water, tomatoes, and thyme; stir and raise heat to a medium-high.
4.Bring to a boil, cover and reduce heat to low; simmer gently for 30 minutes.
5.While soup cooks: Cook elbow macaroni in a different pot, follow directions on the package. Drain elbow macaroni and set aside. Drain and rinse the cannelloni beans with cold water, set aside.

Once the half an hour has passed, stir in cannellini beans, bay leaves, and elbow macaroni to the soup.

7.Simmer for an additional 10 minutes.
8.Season with salt and pepper. Take bay leaves out and serve.

Chef's Tips

  • For added flavor and a heartier meal: add cubed chicken, pork, or beef. To ensure meat is fully cooked, add during step 4 (along with the water, tomatoes, and thyme).
  • Fresh thyme can be substituted with 1 teaspoon of dried thyme.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 6

Amount Per Serving
Calories 202
% Daily Value*
Total Fat 8 g10%
Saturated Fat 1 g5%
Sodium 358 mg16%
Total Carbohydrate 28 g10%
Dietary Fiber 6 g21%
Protein 8 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: