Description
A hearty and healthy soup featuring ditalini pasta and cannellini beans, perfect for a cozy meal.
Ingredients
Scale
- 1 cup ditalini pasta
- 1 can (15 oz) cannellini beans, rinsed
- 4 cups low-sodium vegetable broth
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 tsp dried oregano
- 3 tbsp olive oil
- ¼ cup grated Parmesan cheese (plus more for serving)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent.
- Stir in carrots and celery; cook until tender yet crisp (about 5 minutes).
- Add garlic and oregano; sauté until fragrant.
- Pour in vegetable broth and add rinsed cannellini beans; bring to a gentle boil.
- Stir in ditalini pasta and cook according to package instructions until al dente.
- Season with salt and pepper; remove from heat.
- Serve hot, topped with freshly grated Parmesan.
Notes
- For added flavor, you can include fresh herbs like basil or parsley.
- Feel free to substitute other types of pasta if ditalini is not available.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 5mg