Ingredients
Scale
- 6 ounces ditalini pasta
- 15 ounces cannellini beans
- 15 ounces kidney beans
- 1 cup white onion, diced
- 2 cloves garlic, chopped finely
- 1 1/2 cups carrots, chopped small
- 1/2 cup celery, chopped
- 4 cups vegetable broth
- 15 ounces diced tomatoes
- 8 ounces tomato sauce
- 4 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black ground pepper
Instructions
- In a large skillet, sauté diced onions in 3 tablespoons of water for about 10 minutes until soft. Add minced garlic and cook for an additional minute.
- Stir in vegetable broth, diced tomatoes, tomato sauce, tomato paste, carrots, celery, oregano, basil, and cumin. Mix well.
- Bring the mixture to a boil over medium-high heat. Add ditalini pasta and both types of beans. Stir gently.
- Reduce heat to medium-high and cook for 6 to 8 minutes until pasta is al dente.
- Season with salt and pepper to taste before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 500mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg