Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 6 cups vegetable broth (1.4 L)
  • 1 (15 ounce) can cannellini beans, rinsed and drained (425 g)
  • 1 cup ditalini pasta (or other small pasta shape) (170 g)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
  3. Stir in crushed tomatoes and vegetable broth. Bring to a simmer.
  4. Add cannellini beans. Season with salt and pepper. Simmer for 15 minutes, allowing the flavors to meld.
  5. Add ditalini pasta to the pot. Cook according to package directions, or until pasta is tender. (Typically, 8-10 minutes, adjust broth if needed.)
  6. Ladle into bowls. Garnish with fresh parsley and grated Parmesan cheese (if desired).