Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 can cannellini beans, drained
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 cup small pasta (acini di pepe or ditalini)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley and grated Parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and carrots; sauté until softened.
- Stir in minced garlic and cook for 1 minute.
- Add beans, tomatoes, broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add pasta and cook until al dente, about 10 minutes.
- Adjust seasoning, garnish with parsley and Parmesan, serve hot.
Notes
- For a vegetarian version, omit cheese or use vegan cheese substitutes.
- Cook pasta separately for a less starchy broth if preferred.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg