Description
A warm and hearty dish perfect for chilly evenings, packed with beans, vegetables, and pasta in a savory broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, carrots, and celery. Sauté until tender, about 5 to 7 minutes.
- Stir in cannellini beans, diced tomatoes, broth, oregano, basil, salt, and pepper. Bring to a gentle boil.
- Add the pasta and reduce heat to a simmer. Cook until pasta is tender, about 7 to 10 minutes.
- Adjust seasoning as necessary. Serve hot, garnished with fresh parsley.
Notes
This dish can be made ahead of time. Store leftovers in the refrigerator for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg