Ingredients
- 150 grams ditalini pasta
- 400 grams crushed tomatoes (canned)
- 400 grams white cannellini beans (canned, drained)
- 200 grams green beans, trimmed and halved
- 2 medium potatoes, peeled and diced
- 1 medium zucchini, diced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 1.2 liters vegetable broth
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried thyme or mixed herbs
- 4 tablespoons grated Parmesan (for serving)
Steps
Sauté the aromatics: Heat 3 tablespoons olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped and cook until softened, then add 3 garlic cloves, minced and stir for another minute.2
Add tomatoes and broth: Pour in 400 grams crushed tomatoes (canned) and 1.2 liters vegetable broth. Stir well and bring to a gentle boil.3
Add vegetables: Add 2 medium potatoes, peeled and diced, 200 grams green beans, trimmed and halved, and 1 medium zucchini, diced. Season with 1 teaspoons salt, 0.5 teaspoons black pepper, and 0.5 teaspoons dried thyme or mixed herbs. Simmer until the potatoes are just tender.4
Add beans and pasta: Stir in 400 grams white cannellini beans (canned, drained) and 150 grams ditalini pasta. Cook until the pasta is al dente, stirring occasionally to prevent sticking.5
Taste and adjust: Taste the soup and adjust seasoning as needed. If it looks too thick, add a splash of hot water or broth.6
Serve: Ladle into bowls and finish each portion with a generous sprinkle of 4 tablespoons grated Parmesan (for serving) and a drizzle of olive oil.