Description
A hearty Italian soup made with pasta and beans, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup small pasta (like ditalini)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
- Add carrots and celery; cook for another 5 minutes until vegetables begin to soften.
- Stir in the diced tomatoes, vegetable broth, cannellini beans, oregano, salt, and pepper. Bring to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Remove from heat and let sit for a few minutes. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley and grated Parmesan, if desired.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5
- Fat: 7
- Carbohydrates: 52
- Fiber: 10
- Protein: 12
Keywords: Pasta e Fagioli, Italian soup, pasta and beans, comforting soup, vegetarian soup