Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 medium carrots, peeled and chopped (approx. 1 cup, 120g)
  • 2 celery stalks, chopped (approx. 1 cup, 100g)
  • 2 cloves garlic, minced (approx. 2 tsp, 6g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (1.25 ml) (optional, for a little kick!)
  • 6 cups chicken broth (1.4 liters) (low sodium recommended)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can cannellini beans, rinsed and drained (425g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1/2 cup ditalini pasta (50g) (or other small pasta shape)
  • Salt and freshly ground black pepper to taste
  • 1 bay leaf
  • Grated Parmesan cheese (or vegan alternative)
  • Fresh parsley, chopped (optional garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  2. Add garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
  3. Pour in chicken broth and add diced tomatoes and bay leaf. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for at least 15 minutes to allow flavors to meld. The longer it simmers, the better the flavour.
  5. Stir in cannellini beans, kidney beans, and ditalini pasta.
  6. Continue to simmer, uncovered, until pasta is cooked through (al dente!) and tender, about 8-10 minutes.
  7. Remove bay leaf. Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese and fresh parsley, if desired.