Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup ditalini or small pasta
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrot, celery, and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in beans, broth, oregano, thyme, salt, and pepper. Bring to a boil.
- Add pasta and cook until al dente, about 10 minutes.
- Adjust seasoning, garnish with chopped parsley, and serve hot.
Notes
- You can substitute any shape of pasta you prefer for a different texture.
- For a vegetarian version, use vegetable broth and skip the cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg