Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (ditalini or elbow)
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until tender.
- Add vegetable broth, cannellini beans, diced tomatoes, thyme, and oregano. Bring to a boil.
- Reduce heat and simmer for 20 minutes to let flavors meld.
- Stir in pasta and cook until al dente, about 8-10 minutes.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
- You can add Italian sausage or bacon for extra flavor.
- Adjust the pasta cooking time based on your preference for softness.
- This soup can be stored in the fridge for up to 3 days and reheated thoroughly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 250 kcal Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg