Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 can (14 oz) diced tomatoes, with juice
  • 4 cups vegetable broth or chicken broth
  • 1 cup small pasta (e.g., ditalini or elbow macaroni)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • ¼ cup fresh parsley, chopped (optional)
  • Grated Parmesan cheese (optional)

Instructions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onion, carrot, and celery. Sauté until softened (about 5-7 minutes). Stir in minced garlic and cook for an additional minute, until fragrant.
  3. Pour in diced tomatoes with their juice and vegetable/chicken broth. Stir to combine.
  4. Add oregano, thyme, salt, and pepper. Bring to a gentle simmer.
  5. Once soup is simmering, add pasta. Cook according to package instructions until al dente.
  6. Stir in cannellini beans and simmer for 5 more minutes. Adjust seasoning to taste.
  7. Remove from heat. Stir in fresh parsley if using. Serve hot with grated Parmesan on top.