Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley and grated Parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, celery, and garlic; sauté until softened.
- Add diced tomatoes, vegetable broth, beans, thyme, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20 minutes to develop flavors.
- Meanwhile, cook pasta in boiling water until al dente; drain and set aside.
- Add cooked pasta to the soup, stir well, and simmer for another 5 minutes.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese.
Notes
- You can substitute the vegetables or beans based on availability or preferences.
- For a vegan version, omit the cheese or use a dairy-free alternative.
- This soup tastes even better the next day; store leftovers in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 8 g
- Sodium: 640 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 5 mg