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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