Description
A delicious and hearty soup made with ditalini pasta and cannellini beans.
Ingredients
Scale
- 1 cup ditalini pasta (or pasta of your choice)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 4 cups vegetable or chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Sauté Vegetables: Add the diced onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, until fragrant.
- Incorporate Tomatoes: Add the diced tomatoes (with their juices) to the pot, stirring well to combine.
- Pour in Broth: Add the vegetable or chicken broth and bring the mixture to a boil.
- Season: Stir in the dried oregano, basil, salt, and pepper. Adjust seasoning to taste.
- Add Beans: Once boiling, add the rinsed cannellini beans to the pot.
- Cook Pasta: Add the ditalini pasta and cook according to package instructions, usually about 8-10 minutes.
- Simmer: Reduce heat and let the soup simmer for an additional 5 minutes, allowing flavors to meld.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley if desired.
Notes
- This soup is simple to make and perfect for a cozy meal.
- Customize by adding more vegetables or different types of beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg