Description
A hearty and simple one-pot soup featuring pasta and beans, perfect for a quick weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup ditalini pasta
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Stir in cannellini beans and kidney beans. Reduce heat and simmer for 10 minutes.
- Add ditalini pasta. Cook according to package directions, or until pasta is al dente, about 8-10 minutes.
- Season with salt and black pepper to taste.
- Ladle soup into bowls. Garnish with fresh parsley and Parmesan cheese, if desired.
Notes
- For a thicker soup, you can mash some of the beans against the side of the pot before adding the pasta.
- You can substitute other types of pasta, such as elbow macaroni or small shells.
- Feel free to add other vegetables like spinach or zucchini.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American