Ditalini Pasta Soup with White Beans -- Fast and Easy Meal

Ditalini Pasta Soup with White Beans

INGREDIENTS

• 1 cup Ditalini pasta
• 3 tablespoons extra virgin olive oil
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 32 ounces chicken broth
• 19 ounces can Cannellini beans, drained and rinsed
• 4 large roma tomatoes, chopped
• 1/4 cup fresh Italian parsley, chopped and divided, I used 1 tsp parsley flakes
• 1 tablespoon fresh oregano chopped
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon salt
• 1 cup Parmesan cheese, divided and freshly grated

INSTRUCTIONS
• Heat olive oil in large stockpot over medium-high heat.
• Add onion, carrot, celery and garlic; sauté 3 to 4 minutes or until tender, stirring occasionally.
• Add broth and beans; heat to simmer.
• Stir in tomatoes, pasta, parsley, oregano, pepper and salt.
• Boil 10 to 12 minutes or until vegetables are tender, stirring occasionally.
• Stir in ½ cup cheese.
• Serve with remaining cheese.

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