Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup ditalini pasta
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté until softened (8-10 minutes).
- Stir in minced garlic, oregano, basil, and red pepper flakes; cook for 1 minute.
- Add crushed tomatoes and vegetable broth; mix in rinsed cannellini beans. Bring to a simmer.
- Lower heat, cover, and let simmer for 20 minutes.
- Incorporate ditalini pasta; raise heat to medium-low and cook uncovered for 8-10 minutes until pasta is al dente.
- Season with salt and black pepper to taste; adjust consistency with more broth if needed.
- Serve hot, topped with grated Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximately 1 cup or 240g)
- Calories: 290
- Sugar: 5g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg