Description
A warm and hearty dish combining pasta and beans in a delicious broth, perfect for chilly days.
Ingredients
Scale
- 1 cup small pasta (like ditalini or elbow)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for cooking
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat a splash of olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sautรฉ until the vegetables are softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the canned tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
- Once boiling, reduce the heat to low and let it simmer for 10 minutes.
- Add the pasta and cannellini beans. Cook until the pasta is tender, about 10 minutes.
- Adjust seasoning if needed.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
Serve with crusty bread, fresh salad, or a drizzle of olive oil. For a thicker soup, mash some beans before adding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg