Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 can cannellini beans, drained and rinsed
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup short pasta (elbow or ditalini)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley and grated Parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and garlic until softened, about 5 minutes.
- Add beans, tomatoes, broth, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add pasta and cook until al dente, about 8 minutes.
- Serve hot, garnished with parsley and Parmesan.
Notes
- Adjust pasta cooking time based on package instructions.
- Use fresh herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
