By Sophie Conniff
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, then sauté until the vegetables are soft, about 5-7 minutes.
Add the minced garlic and dried rosemary to the pot and cook for another minute, stirring constantly.
Stir in the crushed tomatoes and bring to a simmer. Let it cook for about 5 minutes to blend the flavors.
Add the drained cannellini beans, chicken or vegetable stock, and bring the mixture to a boil.
Once boiling, add the ditalini pasta. Reduce the heat to a simmer and cook until the pasta is al dente, about 10-12 minutes.
Taste and adjust seasoning with salt and pepper as needed. If the soup is too thick, add a little more stock or water.
Serve the soup hot, garnished with chopped parsley and grated Parmesan cheese, alongside slices of crusty whole-grain bread.
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By Sophie Conniff
This Soup Italian Vegetarian (optional) Main Course Comfort Food recipe is ready in 45 minutes and features ditalini pasta, cannellini beans, crushed tomatoes and other delicious ingredients. Contains 380 calories total.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, then sauté until the vegetables are soft, about 5-7 minutes.
Add the minced garlic and dried rosemary to the pot and cook for another minute, stirring constantly.
Stir in the crushed tomatoes and bring to a simmer. Let it cook for about 5 minutes to blend the flavors.
Add the drained cannellini beans, chicken or vegetable stock, and bring the mixture to a boil.
Once boiling, add the ditalini pasta. Reduce the heat to a simmer and cook until the pasta is al dente, about 10-12 minutes.
Taste and adjust seasoning with salt and pepper as needed. If the soup is too thick, add a little more stock or water.
Serve the soup hot, garnished with chopped parsley and grated Parmesan cheese, alongside slices of crusty whole-grain bread.
Calories per Serving: 380
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