Scale

1 cup ditalini pasta

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 can (14 oz) diced tomatoes

1 can (15 oz) cannellini beans, drained and rinsed

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Grated Parmesan cheese for serving

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Cook the ditalini pasta according to package instructions until al dente. Drain and set aside.

In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until the onion is translucent.

Add carrot and celery to the pot and cook for another 5 minutes.

Stir in the diced tomatoes, cannellini beans, vegetable broth, oregano, and basil. Bring to a simmer.

Let the soup simmer for 20 minutes, then add the cooked pasta.

Season with salt and pepper to taste.

Serve hot, garnished with grated Parmesan cheese.