Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (14 oz) can diced tomatoes
- 6 cups chicken or vegetable broth
- 1 (15 oz) can cannellini beans
- 1 (15 oz) can kidney beans
- 1 cup small pasta
- Fresh herbs (rosemary, thyme) and seasoning (salt, pepper)
Instructions
- In a large pot, sauté onion, carrots, and celery in olive oil until soft. Add garlic and cook until fragrant.
- Stir in tomato paste and diced tomatoes to build flavor.
- Add broth along with both types of beans and herbs; bring to a boil.
- Reduce heat and simmer for 20–25 minutes.
- Add pasta and cook according to package instructions until al dente.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg