Description
A rustic, Italian comfort food, this hearty soup combines tender beans, al dente pasta, and vibrant vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini or elbow)
- Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery; sauté until soft, about 5-7 minutes.
- Stir in the garlic and cook for an additional minute.
- Add the cannellini beans, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat and let it simmer for about 15 minutes.
- Stir in the pasta and cook until al dente, about 8-10 minutes.
- Serve hot, topped with Parmesan cheese if desired.
Notes
For a vegan version, simply omit the cheese and ensure the broth is plant-based.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: soup, pasta, Italian, comfort food, vegetarian, easy recipe