Ingredients
Scale
- 2 tablespoon olive oil
- 2 carrot diced
- 2 stalk celery diced
- 2 thin slice onion diced
- 1 teaspoon garlic chopped
- 1 8 ounce can tomato sauce
- 2 14 ounce chicken broth
- freshly ground black pepper to taste
- 2 tablespoons dried parsley
- 1 tablespoon dried basil leaves
- 2 15 ounce cannellini beans drained and rinsed
- 3 cups ditalini pasta
Instructions
- In a large saucepan, heat olive oil over medium heat. Sauté diced carrots, celery, and onions until soft, then add chopped garlic and cook briefly.
- Stir in tomato sauce, chicken broth, black pepper, parsley, and basil; simmer for 20 minutes.
- In a separate pot, boil lightly salted water and cook ditalini pasta until al dente (about 8 minutes); drain.
- Add drained cannellini beans to the broth mixture and simmer briefly. Combine with cooked pasta before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg