Description
A hearty Italian bean and pasta soup.
Ingredients
Scale
- 1 cup ditalini pasta
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, and celery. Sauté until soft.
- Add diced tomatoes, vegetable broth, oregano, salt, and pepper. Bring to a boil.
- Add cannellini beans and pasta. Cook until pasta is al dente.
- Serve hot with optional Parmesan cheese.
Notes
- Adjust seasoning to taste.
- Use any small pasta if ditalini is not available.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta fagioli, Italian soup, bean soup, pasta soup