Ingredients

• 1 lb ditalini pasta
• 3 (15-oz) cans cannellini beans, drained & rinsed
• 6 cups chicken bone broth
• 3–4 tbsp extra-virgin olive oil, plus more to finish
• 4 cloves garlic, minced (or 2 tsp pre-minced)
• Salt & freshly cracked black pepper, to taste
• Pinch red-pepper flakes (optional)
• Handful fresh basil or parsley, chopped
• Grated Parmigiano-Reggiano or Pecorino, for serving
• Optional: lemon wedges for serving

Instructions

1. Sauté garlic: Heat olive oil in a large pot over medium. Add garlic and cook 2–3 minutes until fragrant and lightly golden.
2. Add beans & broth: Stir in canned beans; season with salt, pepper, and a pinch of red-pepper flakes. Pour in bone broth and bring to a gentle simmer.
3. Cook pasta: Add ditalini directly to the pot; cook until al dente, stirring often so it doesn’t stick. If it thickens too much, add a splash of hot water or more broth.
4. Finish: Off heat, stir in herbs. Taste and adjust salt/pepper. Ladle into bowls, drizzle with olive oil, and finish with grated cheese and optional lemon.

Video Notes

• Hero shots: olive oil → garlic sizzle → beans + broth pour → pasta stir → ladle → cheese rain → basil finish.
• Caption hook: “Simple Italian comfort, 35 minutes, one pot.”