This easy one pot meal is the perfect weeknight dinner. Serve with crusty bread or garlic bread.
4.92 from 24 votes
Prep Time 10mins
Cook Time 35mins
Total Time 45mins
1small yellow onion chopped
3(15 oz) cans diced tomatoes
2(14.5 oz) cans vegetable broth
2(14 oz) cans cannellini beans, rinsed and drained
1small parmesan rind
Dash of crushed red pepper
1cupdried ditalini or other small pasta
1/4cupchopped flat-leaf parsley
Grated Parmesan cheesefor serving, optional
In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and sauté until softened, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Stir in the bay leaves.
Add the tomatoes, vegetable broth, beans, and parmesan rind. Stir in the thyme, basil, rosemary, and crushed red pepper. Season with salt and black pepper. Let simmer on low for about 15 minutes.
Stir in the pasta and turn up the heat to medium. Cook until pasta is tender, about 8-10 minutes. Stir in the parsley. Remove the bay leaves and parmesan rind.
Ladle into bowls and serve with grated Parmesan cheese, if desired.
For gluten-free, use gluten-free pasta. We like to serve the soup with crusty bread or garlic bread. If you need the recipe to be vegan or dairy-free, you can leave out the Parmesan cheese.