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Ultimate Pasta and Beans Soup

A comforting, budget-friendly one-pot meal featuring ditalini pasta and creamy cannellini beans in a flavorful tomato broth.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup ditalini pasta
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Parmesan cheese for serving (optional)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery; sauté until they are softened, about 5–7 minutes.
  2. Add garlic and sauté for another minute until fragrant.
  3. Stir in the diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
  4. Once boiling, add the ditalini pasta and cook according to package instructions until the pasta is al dente.
  5. Adjust seasoning as needed.
  6. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

For added richness, finish with a drizzle of extra-virgin olive oil. Serve with crusty bread or garlic toast for dipping. A sprinkle of chopped fresh parsley or a squeeze of lemon brightens the flavors just before serving. Store soup and any leftover cooked pasta separately for longer storage.