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A soul-warming Italian soup of pasta and beans that has nourished families for generations. This vegetarian mediterranean dish is high in protein and fiber, supporting a healthy calorie deficit plan.
Heat the extra virgin olive oil over medium heat in a large soup pot. When shimmering, add diced onion, carrot, and celery. Sauté for 6–7 minutes until softened, stirring often and not allowing browning.
Add minced garlic and cook for 1 minute until fragrant, maintaining medium heat for even aromatics extraction.
Stir in diced tomatoes, drained and rinsed cannellini beans, dried oregano, thyme, bay leaf, and pour in the vegetable broth. Bring the mixture to a boil, then reduce to a gentle simmer (medium-low heat).
Simmer uncovered for 15 minutes to meld the flavors, then taste and adjust seasoning with salt and black pepper as needed.
Stir in the ditalini pasta and cook on a low simmer, stirring occasionally, for 10–12 minutes, or just until the pasta is al dente. Avoid overcooking.
Remove bay leaf, check seasoning, and sprinkle with chopped fresh parsley before serving. Serve hot.
