Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup ditalini pasta or small pasta of choice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Add minced garlic and cook for 1 minute more.
- Pour in broth, diced tomatoes, beans, oregano, thyme, salt, and pepper. Bring to a boil and simmer for 15 minutes.
- Add pasta and cook until al dente, about 8 minutes.
- Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley and grated Parmesan cheese.
Notes
- For a vegetarian version, use vegetable broth and omit Parmesan cheese.
- Feel free to add spinach or kale for extra greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 340 kcal Kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 10 mg
