Karina Sharma
Cannellini beans, olive oil, onion, carrots, celery, garlic, diced tomatoes, vegetable broth, small pasta, salt, pepper, parsley, parmesan.
Sauté diced onions and garlic until softened and fragrant (about 3 minutes).
Start by sautéing carrots, celery, onions, and garlic in olive oil until soft and fragrant.
Stir in celery, carrots and rosemary, basil, thyme and marjoram for about 1 minute to combine.
Stir in your favorite small pasta (like ditalini) and let it cook until tender.
op with freshly grated Parmesan cheese and a sprinkle of parsley.