Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, quartered and sliced
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (15 oz) tomato sauce
- 1 dried bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes (optional)
- 4 cups low sodium vegetable broth
- 1 cup water
- 1 cup dry ditalini pasta
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion, minced garlic, and sliced carrots until soft (about 5–6 minutes).
- Add rinsed cannellini beans, tomato sauce, bay leaf, basil, parsley, oregano, black pepper, and optional red pepper flakes. Stir to combine.
- Pour in vegetable broth and water; bring to a boil.
- Stir in ditalini pasta and reduce heat to simmer for 6–7 minutes until pasta is al dente. Remove the bay leaf before serving.
- Adjust seasoning as desired and enjoy hot with optional toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg