Description
A hearty and comforting Italian soup with pasta and beans.
Ingredients
Scale
- 1 cup ditalini pasta
- 2 cups cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, carrots, and celery. Cook until tender.
- Add garlic and Italian seasoning. Stir for 1 minute.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Add pasta and beans. Cook until pasta is al dente.
- Season with salt and pepper. Serve hot.
Notes
- For creaminess, blend a portion of the soup.
- Serve with grated Parmesan cheese.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pasta e fagioli, Olive Garden, Italian soup, beans, pasta