Ingredients
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 400 g canned diced tomatoes
– 1 litre vegetable broth
– 1 can (400 g) cannellini beans, drained and rinsed
– 1 cup pasta (any small type)
– 1 teaspoon Italian seasoning
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook these for about 5 minutes until they begin to soften.
3. Stir in the minced garlic and cook for an additional minute.
4. Pour in the diced tomatoes and vegetable broth. Add the cannellini beans, pasta, and Italian seasoning. Bring the mixture to a boil.
5. Reduce heat to a simmer and cook for 10 to 15 minutes until the pasta is tender.
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