Description
A comforting Italian classic that combines pasta and beans in a savory broth, perfect for busy weeknights.
Ingredients
Scale
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, vegetable broth, and the herbs. Bring to a boil.
- Add the small pasta and cannellini beans. Reduce heat and simmer until the pasta is cooked, about 10-12 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Best served with a side salad or crusty Italian bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg