Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup ditalini or small pasta
- Salt and pepper to taste
- Fresh parsley and grated Parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrots, and celery. Cook until veggies are tender, about 5 minutes.
- Add the beans, diced tomatoes with their juice, and broth. Bring to a boil.
- Add pasta and cook until al dente, about 8-10 minutes. Season with salt and pepper.
- Serve hot, garnished with parsley and Parmesan cheese.
Notes
- Stir occasionally to prevent pasta from sticking. Use gluten-free pasta if needed.
- For vegan version, omit Parmesan cheese or use vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 10mg