Pasta and Beans Soup
A comforting dish combining hearty pasta with nutritious beans in a savory broth, perfect for any time of the year.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
Soup Ingredients
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 1 cup small pasta (like ditalini or elbow)
Garnishes
- Grated Parmesan cheese For serving
- Fresh parsley For garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about 5 minutes until soft and aromatic.
Cooking
- Stir in diced tomatoes and broth. Bring the mixture to a boil.
- Add kidney beans, cannellini beans, dried oregano, Italian seasoning, and a sprinkle of salt and pepper. Stir well and reduce heat to simmer for 15 minutes.
- Add small pasta. Cook for another 10 to 12 minutes until pasta is tender.
Serving
- Ladle soup into bowls and garnish with grated Parmesan cheese and chopped parsley.
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Notes
Feel free to adjust vegetables based on availability. For a creamier soup, blend a portion and stir it back in. Add red pepper flakes for heat.