Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can cannellini beans, drained and rinsed
- 1/2 cup small pasta (ditalini recommended)
- 4 cups chicken or vegetable broth
- 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 and minced garlic; sauté until translucent.
- Add diced tomatoes, cannellini beans, broth, dried oregano, salt, and pepper. Bring to a boil.
- Reduce heat and add pasta; simmer until pasta is al dente, about 10 minutes.
- Stir occasionally and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese.
Notes
- Feel free to add chopped carrots or celery for extra flavor.
- For a vegan option, skip Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 10mg