Average: 5 (1 vote)
Active time
20 minutes
Total time
30 minutes
6 servings

3 tablespoons extra virgin olive oil

1 medium onion, diced

1 large carrot, diced

1 celery stalk, diced

2 cloves garlic, minced

48 ounces low-sodium chicken or vegetable broth

19 ounces canned cannellini beans, drained and rinsed

4 large plum tomatoes, diced

1 ½ cups ditalini (or other small pasta shape), preferably whole grain

¼ cup chopped Italian flat leaf parsley, divided

1 tablespoon chopped fresh oregano

Salt and pepper to taste

1 cup freshly grated Parmigiano-Reggiano cheese, divided

  1. Heat oil in a large stockpot over medium-high heat. Add onion, carrot, celery and garlic. Sauté 3 to 4 minutes or until tender, stirring occasionally.  
  2. Add broth and beans. Bring to a simmer. Stir in tomatoes, ditalini, 2 tablespoons chopped parsley, oregano, salt and pepper. Boil for 10 minutes, stirring occasionally. Stir in remaining parsley and ½ cup of cheese. 
  3. Serve with remaining cheese on the table, for people to add as they please.

Recipe and photo courtesy of Barilla


Calories: 270
Fat: 12g
Saturated Fat: 3.5g
Sodium: 180mg
Carbohydrate: 29g
Fiber: 5g
Protein: 14g

Yield: 6 servings

How'd it Taste?

Hearty, full flavors..my kids ate the entire pot!
Peggy Stark
Delicious! I used spinach instead of parsley. So healthy and good! Also used canned fire roasted canned tomatoes. Just use what you have!

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