Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, diced (150g)
  • 2 medium carrots, peeled and diced (120g)
  • 2 celery stalks, diced (100g)
  • 2 cloves garlic, minced (6g)
  • 4 cups chicken broth (950 ml) (low sodium preferred)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can cannellini beans, rinsed and drained (425g)
  • 1 teaspoon dried oregano (2g)
  • 1/2 teaspoon dried basil (1g)
  • 1/4 teaspoon red pepper flakes (0.5g) (optional)
  • 1 cup ditalini pasta (90g)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in chicken broth and diced tomatoes (with their juices). Stir in cannellini beans, oregano, basil, and red pepper flakes (if using).
  3. Bring the soup to a simmer, then reduce heat and cover. Simmer for 15 minutes to allow the flavors to meld.
  4. Add ditalini pasta to the soup. Cook according to package directions, or until pasta is tender (usually about 8-10 minutes). Stir occasionally to prevent sticking. Now your 'soup with ditalini pasta' is almost ready.
  5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.