Ingredients
Scale
- 2 cups Ditalini pasta or small shells
- 4 cups vegetable broth (or chicken broth)
- 1 can (15 oz) Cannellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- 1/2 cup grated Parmesan cheese
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic; sauté until translucent (about 3-4 minutes).
- Pour in the vegetable or chicken broth and bring to a simmer.
- Rinse and drain the Cannellini beans thoroughly; add them to the simmering broth and cook for about 10 minutes.
- Stir in the Ditalini pasta and cook according to package instructions until al dente (about 7-9 minutes).
- Season with dried basil, oregano, salt, and pepper to taste.
- Once cooked, remove from heat and stir in fresh parsley and grated Parmesan cheese.
- Serve hot, garnished with extra Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg