Description
A cozy, hearty Italian-style soup made with tender beans, small pasta, vegetables, and a rich tomato-based broth that’s rustic, comforting, and deeply satisfying.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth or chicken broth
- 1 can (15 oz) white beans or cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley or basil, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery and sauté for 5–7 minutes, until softened.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the crushed tomatoes and tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the broth, then add the white beans, kidney beans, oregano, basil, salt, black pepper, and red pepper flakes if using.
- Bring to a gentle simmer.
- Add the pasta and cook, stirring occasionally, until just tender.
- Taste and adjust seasoning as needed.
- Remove from heat and stir in fresh parsley or basil.
- Serve warm.
Notes
- The soup thickens as it sits because the pasta absorbs liquid.
- Add extra broth or water when reheating.
- Mashing some of the beans adds a creamier texture.
- Great with crusty bread or a simple salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
