Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 6 cups chicken broth (1.4 liters)
  • 1 (15-ounce) can cannellini beans, rinsed and drained (425g)
  • 1 (14.5-ounce) can diced tomatoes, undrained (411g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, adjust to taste)
  • 1/2 cup ditalini pasta (or other small pasta shape) (about 50g)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Stir in the cannellini beans, diced tomatoes (with juice), chicken broth, oregano, basil, and red pepper flakes (if using). Bring to a simmer.
  3. Reduce heat and simmer for 20 minutes, allowing flavors to meld.
  4. Stir in the ditalini pasta. Cook until pasta is tender, about 10-12 minutes, stirring occasionally to prevent sticking.
  5. Season with salt and pepper to taste. Stir in fresh parsley. Ladle into bowls and top with grated Parmesan cheese, if desired. Serve hot.