Ingredients
Scale
- 1 can (15 oz) Cannellini Beans, rinsed and drained
- 3/4 cup Small Pasta (like ditalini)
- 2 medium Carrots, finely chopped
- 2 Celery Stalks, finely chopped
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 can (14.5 oz) Diced Tomatoes, undrained
- 4 cups Vegetable or Chicken Broth
- 1 sprig Fresh Rosemary
- 2 tablespoons Fresh Parsley, chopped
- 2 tablespoons Olive Oil
- Salt and Black Pepper to taste
Instructions
- Prepare the vegetables by chopping onions, carrots, celery, and mincing garlic. Rinse and drain the cannellini beans.
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, celery, and garlic for 5-7 minutes until softened.
- Stir in diced tomatoes and broth; bring to a gentle simmer.
- Add cannellini beans, rosemary sprig, and pasta; simmer for an additional 8-10 minutes until the pasta is tender.
- Remove the rosemary sprig. Adjust seasoning with salt and pepper before serving warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg