Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 cup small pasta (ditalini or elbow macaroni)
- 2 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion, diced carrots, and celery until softened (about 5-7 minutes).
- Add minced garlic and cook for an additional minute until fragrant.
- Pour in vegetable broth along with diced tomatoes, cannellini beans, oregano, and thyme; bring to a boil.
- Stir in the pasta; reduce heat to a simmer and cook for about 10-12 minutes until the pasta is tender.
- Season with salt and pepper to taste before serving; garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg