Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup ditalini pasta
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onion, carrots, and celery until softened (5-7 minutes). Add minced garlic and cook for another minute.
- Stir in rinsed cannellini beans, diced tomatoes (with juice), chicken broth, oregano, basil, and red pepper flakes if desired. Bring to a simmer.
- Lower heat and let the soup simmer for 20 minutes to blend flavors.
- Add ditalini pasta and cook for 10-12 minutes until tender. Stir occasionally to prevent sticking.
- Season with salt and pepper to taste, then stir in fresh parsley before serving hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 590mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg