Ingredients
Scale
- 1 cup (150 g) ditalini pasta
- 1 can (15 oz, 425 g) cannellini beans, drained and rinsed
- 1 can (14.5 oz, 410 g) diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups (480 ml) vegetable broth
- 1 cup (240 ml) water
- 1 carrot, diced
- 1 celery stalk, diced
- 2 teaspoons Italian seasoning
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery. Sauté for about 5 minutes until softened.
- Add minced garlic and Italian seasoning, cooking for another minute until fragrant.
- Stir in the diced tomatoes, cannellini beans, vegetable broth, and water. Bring to a boil.
- Add the ditalini pasta and cook as per package instructions, usually about 8-10 minutes, until al dente.
- Season with salt and pepper to taste. Serve hot, garnished with grated parmesan if desired.
Notes
- For extra flavor, add a bay leaf during cooking and remove before serving.
- Leftovers can be stored in the fridge for up to 3 days and may need additional broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: pasta fagioli, Italian soup, comfort food