Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 2 carrots, finely chopped (approx. 1 cup)
  • 2 celery stalks, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups vegetable broth (1.4 L)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can cannellini beans, rinsed and drained (425g)
  • 1/2 cup ditalini pasta (50g)
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic, oregano, and red pepper flakes (if using) and cook for 1 minute more until fragrant.
  2. Pour in the vegetable broth and diced tomatoes. Bring to a simmer.
  3. Stir in the cannellini beans and ditalini pasta. Season with salt and pepper to taste.
  4. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is tender and the soup has thickened slightly. Stir occasionally to prevent sticking.
  5. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese (if using). Serve hot.