Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 can cannellini beans (15 oz), drained and rinsed
- 1 cup small pasta (ditalini or elbow)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Stir in garlic and cook for 1 minute.
- Add diced tomatoes, vegetable broth, beans, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cook until tender, about 8 minutes.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, add a splash of balsamic vinegar.
- You can substitute gluten-free pasta for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stove top
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg