Description
A cozy, filling Italian soup with beans and pasta in a rich tomato broth.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 to 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can crushed tomatoes (about 28 ounces)
- 4 cups chicken broth or veggie broth
- 1 can cannellini beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or small shells)
- Optional: pinch of red pepper flakes, parmesan rind, fresh parsley
Instructions
- Heat the olive oil in a big pot on medium heat. Add onion, carrots, and celery. Cook for about 6 to 8 minutes until they start to soften.
- Add garlic and tomato paste. Stir for about 30 seconds to 1 minute. It should smell toasty.
- Pour in crushed tomatoes and broth. Stir well, then add the beans and Italian seasoning. If using, toss in a parmesan rind.
- Bring to a gentle simmer and let it cook for about 15 minutes.
- Stir in the pasta if you plan to eat it all tonight, or cook separately for leftovers.
- Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired. Finish with chopped parsley and parmesan if available.
Notes
To keep pasta from soaking up the broth, cook separately and add to each bowl when serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian