Description
A hearty Italian soup made with pasta and beans.
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 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
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, and celery. Cook until softened.
- Stir in diced tomatoes, vegetable broth, beans, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add pasta and cook until al dente.
- Season with salt and pepper to taste.
- Serve hot, garnished with parmesan if desired.
Notes
- Adjust the thickness by adding more broth if needed.
- Store leftovers in the fridge for up to 3 days.
- This soup can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta e fagioli, Olive Garden, Italian soup, beans, pasta