Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup small pasta (ditalini or similar)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté until vegetables are softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in diced tomatoes, beans, vegetable broth, oregano, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20 minutes to develop flavors.
- Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Serve hot, garnished with chopped parsley and a sprinkle of Parmesan cheese, if desired.
Notes
- You can substitute vegetable broth with chicken broth for a different flavor.
- Add a dash of red pepper flakes for some heat.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering, sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg