Ingredients
- Extra virgin olive oil
- Onion
- Carrots
- Celery
- Garlic
- Canned crushed tomatoes
- Canned kidney beans
- Ditalini pasta
- Basil
- Oregano
- Vegetable broth
Instructions
- In a large pot, heat olive oil over medium heat and sauté chopped onions until translucent.
- Add diced carrots and celery; cook until softened.
- Stir in minced garlic and cook for another 30 seconds.
- Pour in crushed tomatoes and vegetable broth; mix well.
- Add kidney beans, basil, and oregano; let simmer for 10 minutes.
- Stir in ditalini pasta and cook according to package instructions until al dente.
- Taste and adjust seasoning as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg