Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups chicken or vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup ditalini pasta
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. If using sausage, add it now to brown it before removing.
- Sauté chopped onion, carrots, and celery until softened (about 5-7 minutes).
- Stir in minced garlic, oregano, basil, and optional red pepper flakes; cook for 1 minute.
- Pour in the broth and crushed tomatoes. Add beans and cooked sausage if using; bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in ditalini pasta and cook according to package instructions until al dente.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg