Ingredients
Scale
- 1 cup ditalini pasta
- 2 cans cannellini beans, drained and rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can crushed tomatoes
- 6 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh basil and grated Parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery until tender.
- Add garlic and cook for 1 minute.
- Pour in crushed tomatoes and broth, bring to a boil.
- Add beans, pasta, thyme, salt, and pepper.
- Reduce heat, and simmer until pasta is al dente, about 10 minutes.
- Serve hot with fresh basil and Parmesan.
Notes
- Adjust the pasta cooking time for desired texture.
- You can add cooked sausage or kale for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering
- Cuisine: Italian
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg