Description
Discover the heartwarming recipe that warms your soul!
Ingredients
Scale
- 1 cup ditalini pasta
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, garlic, carrots, and celery. Sauté until vegetables are tender.
- Stir in the diced tomatoes, cannellini beans, vegetable broth, oregano, and basil.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Add the ditalini pasta and cook until al dente, about 8-10 minutes.
- Season with salt and pepper to taste before serving.
Notes
- For a heartier soup, add more beans or vegetables.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve with grated Parmesan cheese on top for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Pasta e Fagioli Soup