Ingredients

• 2 tablespoon extra-virgin olive oil
• 1 yellow onion, diced
• 3 carrots, diced
• 3 celery, diced
• 4 clove garlic, minced
• 1 ounce crushed tomatoes
• 2 ounce cannellini beans, drained and rinsed
• 6 cup vegetable broth
• 1 cup ditalini pasta
• 1 teaspoon dried Italian seasoning
• 1 bay leaf
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.063 teaspoon red pepper flakes
• 2 tablespoon fresh basil, chopped
• 0.5 cup Parmigiano-Reggiano cheese, grated

Steps

1. Dice the onion, carrots, and celery into small uniform pieces. Mince the garlic. Drain and rinse the canned beans. Set all prepared ingredients aside.
2. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
3. Add diced onion, carrots, and celery to the pot and sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add crushed tomatoes, drained beans, vegetable broth, Italian seasoning, bay leaf, salt, and red pepper flakes (if using). Stir well to combine.
6. Increase heat to medium-high and bring the soup to a boil for 2 minutes.
7. Reduce heat to medium-low and simmer uncovered for 15 minutes to allow flavors to meld.
8. Add ditalini pasta and stir well. Increase heat to medium and cook for 8 minutes, stirring occasionally, until pasta is tender.
9. Taste the soup and adjust salt and pepper as needed. Remove bay leaf.
10. Ladle soup into bowls and top each serving with fresh basil and a generous pinch of grated Parmigiano-Reggiano cheese. Drizzle lightly with additional olive oil if desired.