Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (14-ounce) can diced tomatoes, preferably San Marzano
- 4 cups low-sodium chicken or vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup dried ditalini pasta (or small elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Freshly grated Parmesan cheese, for serving (optional)
- Red pepper flakes, for a bit of heat (optional)
Substitution tips: If you don’t have cannellini beans, borlotti or great northern beans make excellent alternatives. For a gluten-free option, swap out the ditalini pasta for gluten-free pasta or small rice noodles. Vegetable broth works beautifully to keep it vegetarian, and you can always add a splash of good-quality balsamic vinegar at the end for a touch of brightness.
Instructions
- Heat the extra-virgin olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery. Sauté gently for about 7-8 minutes until the vegetables are soft and fragrant. This step is where the flavor foundation is built—think of it as the aromatic heart of the soup, just like Nonna Rosa’s kitchen always smelled.
- Add the minced garlic and cook for another minute, stirring constantly to prevent burning. Garlic brings that unmistakable warmth to the broth that always reminds me of family dinners.
- Pour in the canned diced tomatoes along with their juices. Stir well and let it simmer for 5 minutes so the flavors meld beautifully.
- Pour in the chicken or vegetable broth, then add the drained cannellini beans, dried oregano, thyme, and bay leaf. Stir to combine everything. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes. The slow simmer lets the flavors deepen, much like the slow conversations around my family’s kitchen table.
- Remove the bay leaf and add the pasta to the pot. Cook according to the package instructions, usually about 8-10 minutes, until the pasta is al dente. Keep an eye on it, stirring occasionally to prevent sticking.
- Once the pasta is cooked, stir in the chopped fresh parsley. Taste the soup and season with salt and freshly ground black pepper as needed. If you want a little kick, sprinkle in some red pepper flakes—it’s a small touch that adds a lovely warmth without overpowering the dish.
- Ladle the soup into bowls and finish with a generous sprinkle of freshly grated Parmesan cheese if you like. Serve hot and enjoy the comforting, hearty goodness reminiscent of those cherished days in Monterey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
