Pasta and Beans Soup
A comforting soup blending hearty beans with pasta, perfect for a chilly evening or a nourishing lunch.
Ingredients
Base ingredients
- 1 tablespoon olive oil For sautéing vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth Use high-quality broth for better flavor
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Final touches
- 1 cup small pasta (like ditalini or elbow) Adjust broth if soup thickens too much
- to taste Grated Parmesan cheese for serving Add for savory finish
- for garnish Fresh parsley Optional garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 5 minutes until soft and aromatic.
- Add the diced carrot and celery to the pot. Sauté for an additional 5 minutes.
Cooking the soup
- Incorporate the diced tomatoes and broth. Bring to a boil.
- Once boiling, add the kidney beans, cannellini beans, oregano, Italian seasoning, salt, and pepper. Stir well.
- Reduce heat and let simmer for about 15 minutes.
- Add the pasta and cook for another 10-12 minutes until tender, monitoring the consistency.
Serving
- Serve the soup in bowls, garnished with grated Parmesan cheese and fresh parsley.
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Notes
To prevent pasta from becoming mushy when stored, cook it separately and add to each bowl before serving. Store in an airtight container for 3-4 days in the refrigerator, or freeze for up to 3 months.