Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 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
- Salt and pepper to taste
- Fresh basil and grated Parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Add beans, diced tomatoes, and broth; bring to a boil. Reduce heat and simmer for 20 minutes.
- Stir in pasta and cook until al dente, about 10 minutes.
- Season with salt and pepper, garnish with basil and Parmesan before serving.
Notes
- You can substitute cannellini beans with kidney or chickpeas.
- For a vegetarian version, use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 5 mg