Description
A comforting bowl of pasta and beans soup that evokes the warmth of family-style Italian recipes.
Ingredients
Scale
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable or chicken broth (use low-sodium if possible)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 2 tsp dried Italian herbs (oregano and basil mixed)
- Salt and pepper to taste
- 1 tbsp olive oil for sautéing
- Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until softened and translucent, about 5–7 minutes.
- Add the diced tomatoes (with their juices), broth, and 2 tsp dried Italian herbs to the pot. Increase heat and bring the mixture to a gentle simmer.
- Stir in the drained and rinsed cannellini beans. Then add 1 cup small pasta and simmer until the pasta is tender, about 10–12 minutes.
- Taste and season with salt and pepper. If the soup is too thick, add a splash of hot water or extra broth to reach your desired consistency.
- Serve hot, garnished with freshly grated Parmesan if desired.
Notes
For accurate sodium control, choose low-sodium broth and rinse canned beans. Adjust cooking time for pasta to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 750mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg