Description
A hearty and comforting Italian soup made with pasta and beans, perfect for any occasion.
Ingredients
Scale
- 1 cup ditalini pasta
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Stir in the diced tomatoes, cannellini beans, vegetable broth, oregano, and basil.
- Bring the mixture to a boil, then reduce heat and let simmer for 15 minutes.
- Add the ditalini pasta and cook until al dente, about 8-10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a richer flavor, add a splash of red wine while sautéing the onions.
- Feel free to add other vegetables like carrots or celery for extra nutrition.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg