Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 cup diced onion
- 2 tablespoons minced garlic
- 1 cup quartered carrots
- 2 15 oz cans cooked cannellini beans, rinsed and drained
- 1 15 oz can tomato sauce
- 4 cups low sodium vegetable broth
- 2 cups water
- 1 cup dry ditalini pasta
- 1 dried bay leaf
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent (3-4 minutes). Add minced garlic and quartered carrots; cook for 2-3 minutes.
- Stir in rinsed cannellini beans and tomato sauce. Add bay leaf, basil, parsley, oregano, black pepper, and red pepper flakes. Pour in vegetable broth and water; mix well.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes.
- Add dry ditalini pasta to the pot and cook for an additional 8-10 minutes until tender. Stir occasionally to prevent sticking.
- Remove from heat, discard bay leaf, and serve hot with optional fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg