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Ingredients
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Ingredients
Method
Directions
- 1
Sauté Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for about 5-7 minutes, until the vegetables are softened.
- 2
Add Garlic
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 3
Combine Ingredients
Add the vegetable broth, canned diced tomatoes (with their juice), cannellini beans, dried pasta, Italian seasoning, salt, and black pepper. Stir well to combine.
- 4
Simmer the Soup
Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 15-20 minutes, or until the pasta is cooked al dente and the soup has thickened slightly.
- 5
Adjust Seasoning
Taste the soup and adjust the seasoning with additional salt and black pepper if needed.
- 6
Serve
Ladle the soup into bowls and top with grated Parmesan cheese and chopped fresh parsley before serving.
