• 2 tbsp. extra-virgin olive oil1/2 lb. 
  • Medium yellow onion, finely chopped 
  • 2 carrots, peeled and finely chopped 
  • 2 celery stalks, finely chopped 
  • 6 cloves garlic, minced
  • 2 oz white cooking wine
  • 1 tsp oregano
  • 1/4 tsp crushed red pepper
  • Kosher salt
  • Freshly ground black pepper2 
  • 2 cans (15-oz.) cannelloni beans
  • 1 can (15-oz.) can whole tomatoes mashed by you
  • 4 cups low sodium chicken broth
  • 2 full sprigs rosemary, leaves chopped stems removed
  • 1 box ditalini pasta
  • Freshly grated Parmesan 1/2 cup for the soup and the rest for garnish
  • Freshly Italian parsley for garnish


You can add bacon or pancetta. Cook prior to onions and then mix in after garlic!


  1. In a large, deep pot over medium heat, heat oil. Add onions and saute 2-3 minutes. Add garlic and saute 1-2 minutes. Do not burn! Add carrots and celery and cook until slightly softened, about 5 minutes.
  2. Season with salt and pepper and add white wine.
  3. Add in beans (with their liquid), diced tomatoes, oregano, crushed red pepper, chicken broth, and rosemary. Bring to a boil.
  4. In a separate pot cook ditalini – al dente. Drain and place separate.
  5. Reduce heat of soup to low, stir in parmesan cheese and let cook about 1 hour. Taste and adjust seasoning if necessary.
  6. Serve in bowls with pasta first and pour soup over the top.
  7. Garnish with parmesan and parsley.
  8. Serve with a warm crusty bread for dipping!