Ingredients
Method
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery, and cook for about 5 minutes until softened.
- Simmer the Broth: Add the chicken broth, dried thyme, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes to blend the flavors.
- Cook the Pasta: Add the Ditalini pasta to the simmering broth and cook according to package directions, usually 8-10 minutes.
Nutrition
Notes
- For extra flavor, you can add a splash of white wine to the broth before simmering.
- This recipe is versatile: feel free to add more vegetables such as spinach or zucchini.
- To keep the pasta from becoming mushy, you can cook the Ditalini pasta separately and add it to the soup just before serving.
- Leftovers can be stored in the fridge for 2-3 days, but the pasta may absorb some of the broth, so you might need to add a bit more broth when reheating.
