Ditalini Soup

🛒 Ingredients

• Olive Oil 8 g · 67 kcal
• Yellow Onion 38 g · 15 kcal
• Carrots 30 g · 12 kcal
• Celery Stalks 20 g · 3 kcal
• Garlic Cloves 4 g · 6 kcal
• Crushed Tomatoes 100 g · 22 kcal
• Vegetable Broth 240 g · 12 kcal
• Cannellini Beans (canned, drained) 60 g · 54 kcal
• Ditalini Pasta (dry) 45 g · 165 kcal
• Fresh Spinach 23 g · 6 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery; cook for 5-7 minutes until softened.
2. Add minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes and vegetable broth; bring to a simmer.
3. Stir in the cannellini beans and ditalini pasta. Cook according to pasta package directions (usually 8-10 minutes) until the pasta is al dente.
4. Remove from heat and stir in the fresh spinach until it wilts, about 1-2 minutes. Season with salt and black pepper to taste.
5. Ladle the Ditalini Soup into bowls and serve immediately. Garnish with fresh parsley if desired.