Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 can (15 oz) of cannellini beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 1 cup small pasta (e.g., ditalini or elbow macaroni)
  • Salt and pepper to taste
  • Grated Parmesan cheese, for garnish (optional)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, carrot, and celery; sauté until softened (about 5 minutes).
  3. Stir in minced garlic and red pepper flakes; cook for an additional 1-2 minutes until fragrant.
  4. Add diced tomatoes, cannellini beans, oregano, basil, and vegetable broth; bring to a boil.
  5. Stir in pasta and reduce heat to a simmer; cook until pasta is al dente (about 10-12 minutes).
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with Parmesan and fresh basil, if desired.