Ingredients
Scale
- 2 tablespoon olive oil
- 2 carrot diced
- 2 stalk celery diced
- 2 thin slice onion diced
- 1 teaspoon garlic chopped
- 1 8 ounce can tomato sauce
- 2 14 ounce chicken broth
- freshly ground black pepper to taste
- 2 tablespoons dried parsley
- 1 tablespoon dried basil leaves
- 2 15 ounce cannellini beans drained and rinsed
- 3 cups ditalini pasta
Instructions
- In a large saucepan, heat olive oil over medium heat. Add diced carrots, celery, and onion; sauté until soft. Stir in chopped garlic and sauté briefly until fragrant.
- Add tomato sauce, chicken broth, black pepper, parsley, and basil; bring to a simmer for about 20 minutes.
- In a separate pot, boil lightly salted water and cook ditalini pasta until al dente (about 8 minutes). Drain and set aside.
- Stir drained cannellini beans into the simmering soup base and cook for an additional few minutes.
- Combine the cooked pasta with the soup mixture until well blended.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg