Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 can (15 oz) cannellini beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 cup water
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup ditalini pasta
- Fresh parsley
- Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion, carrots, and celery for 5–7 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Add cannellini beans, kidney beans, crushed tomatoes, broth, water, oregano, basil, salt, and pepper to the pot. Mix well.
- Bring the mixture to a gentle simmer and let it cook for 10 minutes.
- Stir in ditalini pasta and continue simmering for another 8–10 minutes until pasta is al dente.
- Serve hot, garnished with fresh parsley and grated cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg