Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 ribs celery, diced
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup small pasta (or ditalini)
- Salt and pepper to taste
- Grated Parmesan cheese and fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté until vegetables are tender, about 5 minutes.
- Add cannellini beans, diced tomatoes with their juice, broth, oregano, basil, and red pepper flakes. Bring to a boil.
- Reduce heat and simmer for 20 minutes to let flavors meld.
- Add pasta and cook until tender, about 10 minutes.
- Season with salt and pepper. Serve hot, garnished with grated Parmesan cheese and fresh basil.
Notes
- Feel free to add more herbs or spices according to taste.
- You can substitute vegetable broth for a vegetarian option.
- This soup pairs well with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg