Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 can (15 oz) cannellini beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 cup water
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1 cup ditalini pasta
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion, carrots, and celery for 5–7 minutes until softened. Add minced garlic and cook for an additional minute.
- Stir in cannellini beans, kidney beans, crushed tomatoes, broth, water, oregano, basil, salt, and pepper. Bring to a gentle simmer.
- Add ditalini pasta and cook for 8–10 minutes until al dente, stirring occasionally.
- Taste the soup and adjust seasoning if needed.
- Serve hot with fresh parsley on top and enjoy with bread drizzled with red apple vinegar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg