Description
A hearty Italian soup made with pasta, beans, and vegetables.
Ingredients
Scale
- 1 cup ditalini pasta
- 1 can cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Add garlic and cook for another minute.
- Stir in diced tomatoes, broth, beans, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add pasta and cook until al dente.
- Season with salt and pepper to taste. Serve hot.
Notes
- For extra flavor, add parmesan cheese before serving.
- Can be made ahead of time and stored in the refrigerator.
- Adjust the number of beans to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg