Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely diced
  • 2 carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (5 ml)
  • ½ teaspoon dried rosemary, crushed (2.5 ml)
  • Pinch of red pepper flakes (optional, to taste)
  • 1 (15-ounce/425g) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce/411g) can diced tomatoes, undrained
  • 6 cups vegetable broth (or chicken broth) (1.4 liters)
  • 1 bay leaf
  • ½ cup ditalini pasta (or other small pasta shape) (120 ml)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish (30 ml)
  • Grated Parmesan cheese, for serving (optional)
  • 1 tablespoon of red wine vinegar (15 ml)
  • 1 (15-ounce/425g) can cannellini beans, undrained

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, oregano, rosemary, and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Stir in the undrained can of cannellini beans and the drained one for the mix of creamy and textured. Add diced tomatoes (with their juice), vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
  3. Add ditalini pasta to the soup and cook according to package directions (usually about 8-10 minutes), or until pasta is tender. Remember to stir occasionally to prevent sticking.
  4. Remove bay leaf. Season with salt and pepper to taste. Stir in red wine vinegar. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese (if desired). Serve hot.