Description
A comforting and hearty Italian soup made with pasta and beans, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 cup small pasta (like ditalini or elbow)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving, optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until the vegetables are softened.
- Add the dried oregano, dried basil, and red pepper flakes (if using). Stir well to combine and cook for 1 minute until fragrant.
- Pour in the vegetable broth and add the diced tomatoes along with their juice. Bring the mixture to a boil.
- Once boiling, add the cannellini beans and pasta. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the pasta is al dente.
- Season with salt and pepper to taste. Remove from heat and let it sit for a few minutes to thicken slightly.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Notes
- For a heartier soup, add chopped kale or spinach in the last few minutes of cooking.
- Substitute the cannellini beans with kidney beans or chickpeas for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg