Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 carrots, peeled and finely chopped (about ¾ cup)
  • 2 celery stalks, finely chopped (about ½ cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 6 cups vegetable broth (1.4 Liters)
  • 1 (15-ounce) can cannellini beans, rinsed and drained (425g)
  • 1 (15-ounce) can crushed tomatoes (425g)
  • ½ cup ditalini pasta (approx. 50g)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Stir in vegetable broth, cannellini beans, and crushed tomatoes. Bring to a simmer.
  3. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld. Using an immersion blender, partially blend about 1/3 of the soup to create a thicker, creamier texture (optional).
  4. Add ditalini pasta to the pot. Cook according to package directions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
  5. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese (if desired). Serve immediately.