Description
A hearty and simple one-pot soup featuring pasta and beans, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can diced tomatoes, undrained
- 1 cup ditalini pasta
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Pour in vegetable broth, add cannellini beans and diced tomatoes. Bring to a boil.
- Stir in ditalini pasta. Reduce heat and simmer, uncovered, until pasta is al dente, about 10-12 minutes, stirring occasionally.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, you can mash some of the beans against the side of the pot before adding the pasta.
- Feel free to add other vegetables like spinach or kale in the last few minutes of cooking.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: one pot pasta, pasta e fagioli, soup, easy soup, weeknight meal, vegetarian soup, Italian soup, bean soup