Heat oil in a large pot over medium-high heat. Add carrot, onion, green beans and garlic. Cook, stirring, until fragrant and beginning to soften, 2 to 4 minutes. Add broth and tomatoes. Bring to a boil. Stir in pasta. Reduce heat to a simmer. Cover and cook, stirring occasionally, until the pasta and vegetables are tender; 8 to 10 minutes. Season with salt and pepper. Garnish each serving with 1 1/2 teaspoons Parmesan.Advertisement
To make ahead: Refrigerate soup for up to 3 days.
2 1/2 vegetable, 2 fat, 1 1/2 starch