Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 cup small pasta (ditalini or elbow macaroni)
- 2 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion, diced carrots, and diced celery for 5-7 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Pour in vegetable broth, diced tomatoes, cannellini beans, oregano, and thyme. Bring to a boil.
- Stir in your chosen pasta; reduce heat to simmer and cook 10-12 minutes until pasta is tender.
- Season with salt and pepper to taste. Serve hot garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 3g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg