A thick miniature Italian soup filled with tiny ditalini pasta, tender beans, tomatoes, carrots, and fragrant herbs. Warm, rustic, and perfect for a cozy miniature meal. ๐
๐ฟโจ
Recipe ๐ฒ
Ingredients:
100 g ditalini pasta
400 g canned beans, drained
ยฝ small onion, finely chopped
1 small carrot, diced
1 celery stalk, diced
1 garlic clove, minced
250 g chopped tomatoes
500 ml vegetable or chicken stock
1 tbsp olive oil
ยฝ tsp dried oregano
Salt and black pepper
Fresh parsley
Grated Parmesan, optional
Instructions:
Heat the olive oil in a saucepan over medium heat.
Add the onion, carrot, and celery.
Cook until the vegetables begin to soften.
Add the garlic and oregano and cook briefly.
Pour in the chopped tomatoes and stock.
Add the beans and simmer gently until the vegetables are tender.
Add the ditalini pasta near the end of cooking.
Cook until the pasta is tender but still holds its shape.
Add a little extra stock if the soup becomes too thick.
Season with salt and black pepper.
Finish with fresh parsley and grated Parmesan if desired.
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