Ingredients
Method
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté until they soften and become fragrant.
- Stir in the diced carrots and celery; cook for about 5 minutes until they start to soften.
Cooking
- Pour in the diced tomatoes, cannellini beans, vegetable broth, oregano, salt, and pepper.
- Bring the mixture to a boil, then add the small pasta and reduce the heat to a simmer.
- Cook the pasta according to package instructions until it’s al dente.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with fresh parsley.
Nutrition
Notes
Store leftovers in airtight containers. They can be kept in the fridge for up to three days or frozen for up to three months. For creamier soup, mash a few beans before adding them in. Don't skip sautéing for flavor infusion.