Ingredients

The following ingredients have 8 Servings
  • 1 large onion (diced)
  • 5 garlic cloves (minced)
  • 3 large carrots (diced)
  • 4 large celery stalks (diced)
  • 2 tbsp olive oil (extra virgin)
  • 1 tbsp Italian seasoning (or a mix of dried oregano, basil, rosemary etc.)
  • 2 x 14 oz cans low sodium cannellini beans (rinsed & drained)
  • 14 oz diced tomatoes or tomato sauce (low sodium)
  • 6 oz can tomato paste (low sodium)
  • 6 cups vegetable broth
  • 3 bay leaves
  • 1 tsp salt
  • Ground black pepper (to taste)
  • 1 cup ditalini pasta (dry)
  • 1/4 cup Italian parsley (finely chopped)
  • Parmesan cheese (grated, for garnish)

Instruction

  • Preheat large pot or Dutch oven on medium heat and swirl oil. Add onion and garlic; saute for 3 minutes, stirring occasionally. Add carrots, celery, Italian seasoning and saute for another 5 minutes, stirring occasionally.
  • Add beans, tomato sauce, tomato paste, vegetable broth, bay leaves, salt and pepper. Bring to a boil, cover and cook on low for 15 minutes.
  • Add pasta, stir, cover and simmer for another 10 minutes.
  • And parsley and serve warm garnished with Parmesan cheese, if desired.