Description
A heartwarming Pasta and Beans recipe perfect for busy weeknights, this dish is comforting, family-friendly, and budget-friendly.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 ounces ditalini or small pasta
- Grated Parmesan cheese for serving
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
- Add the base ingredients: Stir in the diced tomatoes, rinsed cannellini beans, vegetable broth, dried oregano, salt, and pepper. Bring the mixture to a gentle boil, and let it simmer for a moment as the flavors meld together.
- Cook the pasta: Add in the ditalini (or your choice of small pasta) and cook until al dente, about 8-10 minutes.
- Adjust and serve: Taste your soup and adjust the seasoning, if necessary. Serve the pasta hot, generously topped with freshly grated Parmesan cheese for that extra creamy touch.
Notes
Feel free to customize with your favorite veggies or proteins. Great for meal prep!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg