Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup small pasta (such as ditalini)
- Salt and pepper to taste
- Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté until softened.
- Add garlic and cook for another minute until fragrant.
- Stir in the cannellini beans, broth, diced tomatoes, oregano, and thyme.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cook until al dente, about 10 minutes more.
- Season with salt and pepper to taste.
- Serve hot, topped with Parmesan cheese.
Notes
- For a thicker soup, you can blend a portion of the beans before adding them to the pot.
- Feel free to add spinach or kale for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 8 grams
- Protein: 12 grams
- Cholesterol: 0 milligrams