Description
A simple and hearty Italian soup made in one pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 8 ounces small pasta, such as ditalini or elbow macaroni
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute more.
- Pour in vegetable broth and bring to a boil.
- Add cannellini beans and pasta.
- Reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 8-10 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- You can add cooked sausage or ground beef for extra protein.
- Feel free to use other types of beans, such as kidney beans or great northern beans.
- Adjust the amount of red pepper flakes to your preference.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta e fagioli, one-pot soup, Italian soup, pasta, beans, vegetarian soup