Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, quartered and sliced
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (15 oz) tomato sauce
- 1 dried bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes (optional)
- 4 cups low sodium vegetable broth
- 1 cup water
- 1 cup dry ditalini pasta
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, garlic, and carrots until soft and fragrant, about 5–6 minutes.
- Add cannellini beans, tomato sauce, bay leaf, basil, parsley, oregano, black pepper, and red pepper flakes. Stir to combine.
- Pour in the vegetable broth and water. Bring to a boil.
- Stir in ditalini pasta and reduce heat to a simmer. Cook until pasta is al dente, about 6–7 minutes. Remove bay leaf.
- Adjust seasoning if needed. Serve hot with optional grated Parmesan and crusty bread.
Notes
- To make gluten-free, use gluten-free pasta cooked separately.
- Add spinach or zucchini for extra vegetables.
- For a meat version, stir in cooked ground turkey, beef, or chicken.
- Blend partially before adding pasta for a creamy texture.
- Add extra broth when reheating as pasta will absorb liquid.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
