Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 medium carrot (diced)
- 1 celery stalk (diced)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 cup ditalini pasta (or any small pasta shape)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional for heat)
- Salt and black pepper to taste
- Freshly grated Parmesan cheese
- Fresh basil or parsley (chopped)
- Crusty bread for dipping
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, diced carrot, and diced celery; sauté until softened (5-7 minutes).
- Stir in cannellini beans, red kidney beans, diced tomatoes, vegetable or chicken broth, dried oregano, dried basil, crushed red pepper flakes (if desired), salt, and black pepper.
- Bring to a boil; add ditalini pasta. Reduce heat to low and simmer for 15-20 minutes until pasta is tender.
- Serve hot, garnished with grated Parmesan cheese and fresh herbs alongside crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg