Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery ribs diced
- 4 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 4 1/2 cups vegetable broth plus more if needed
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes optional
- 2 15-ounce cans cannellini beans drained and rinsed
- 1 cup ditalini pasta or other small pasta
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Heat olive oil in a pot. Add diced onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute, stirring frequently.
- Stir in crushed tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a boil.
- Lower the heat and simmer the soup for 15 minutes to blend flavors.
- Stir in the cannellini beans and ditalini pasta.
- Cook until pasta is al dente, about 9-11 minutes, stirring occasionally. Add more broth if desired.
- Season with salt and pepper to taste. Add more dried herbs if needed. Serve hot, garnished with fresh parsley if desired.