Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Add broth, beans, oregano, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes to allow flavors to meld.
- Add pasta and cook until al dente, about 8 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add spinach or kale for extra greens.
- Use gluten-free pasta as a dietary option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg