Description
A comforting and nourishing Italian soup combining pasta, beans, and fresh vegetables in a flavorful broth.
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
- Salt and black pepper, to taste
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 1/4 cup grated Parmesan cheese, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 3–4 minutes.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes until the vegetables start to soften.
- Add the dried oregano, dried basil, salt, and black pepper. Stir to coat the vegetables with the spices and cook for 1 more minute.
- Pour in the diced tomatoes with their juice and the chicken or vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low and simmer for about 15 minutes until the vegetables are tender.
- Add the cannellini beans, red kidney beans, and ditalini pasta to the pot. Stir well and simmer for another 10–12 minutes, or until the pasta is al dente.
- Remove from heat, taste, and adjust seasoning if needed.
- Ladle into bowls and garnish with Parmesan cheese and chopped fresh parsley.
Notes
Use fresh ingredients for better flavor. Cook pasta separately if storing for later use.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg