Ingredients
Scale
- 2 tablespoon olive oil
- 2 carrot diced
- 2 stalk celery diced
- 2 thin slice onion diced
- 1 teaspoon garlic chopped
- 1 8 ounce can tomato sauce
- 2 14 ounce chicken broth
- freshly ground black pepper to taste
- 2 tablespoons dried parsley
- 1 tablespoon dried basil leaves
- 2 15 ounce cannellini beans drained and rinsed
- 3 cups ditalini pasta
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté diced carrots, celery, and onion until soft, then add chopped garlic.
- Stir in tomato sauce, chicken broth, black pepper, parsley, and basil; let simmer for about 20 minutes.
- Boil lightly salted water in a separate pot; cook ditalini pasta for about 8 minutes until al dente, then drain.
- Add rinsed cannellini beans to the broth mixture; simmer briefly before mixing in the cooked pasta. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 790mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg