Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup ditalini pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the kidney beans, diced tomatoes, broth, dried thyme, and oregano. Bring to a boil.
- Once boiling, add the ditalini pasta and cook until al dente, about 10 minutes.
- Season with salt and pepper to taste. Serve hot garnished with fresh basil.
Notes
- You can substitute the kidney beans with cannellini beans for a milder flavor.
- Adding a splash of Parmesan cheese enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 330 Kcal
- Sugar: 6g
- Sodium: 860mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg