Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, 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 vegetable broth
- 1 cup small pasta (or ditalini)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté until softened.
- Add beans, diced tomatoes, vegetable broth, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add pasta and cook until al dente, about 8 minutes.
- Serve hot, garnished with fresh parsley and optional Parmesan cheese.
Notes
- Adjust seasoning to taste.
- For extra richness, add grated Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg