Ingredients
Beans and Pasta
- 1 can (15 oz) cannellini beans, drained
- 1 cup small pasta (ditalini or elbow macaroni)
Vegetables and Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids and Seasoning
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 tbsp olive oil
- 1 tsp Italian seasoning
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and translucent, about 3-5 minutes.
- Add Tomatoes, Beans, and Broth: Pour in the diced tomatoes with their juices, the drained cannellini beans, and the vegetable or chicken broth. Stir in the Italian seasoning to blend the flavors.
- Simmer Soup: Bring the mixture to a gentle simmer, covering the pot partially, and let it cook for 15 minutes to allow the flavors to meld.
- Cook Pasta: Stir in the small pasta and continue to cook uncovered until the pasta is tender, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- Serve: Once the pasta is cooked through, adjust seasoning if necessary, and ladle the soup into bowls. Garnish as desired with freshly grated Parmesan cheese or fresh basil leaves.
Notes
- Optional garnishes include Parmesan cheese or fresh basil for added flavor.
- Use vegetable broth to keep the recipe vegetarian.
- For a thicker soup, slightly reduce the amount of broth or cook the soup uncovered for longer.
- Can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
