Description
A hearty Italian soup featuring tender beans, small pasta, and a flavorful tomato broth, perfect for a cozy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- Salt to taste
- 1 (14.5 ounce) can chicken broth
- 2 medium tomatoes, peeled and chopped
- 1 (8 ounce) can tomato sauce
- ½ cup ditalini or other small pasta
- 1 (15 ounce) can cannellini beans, with liquid
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and garlic, and sauté until softened.
- Stir in parsley, Italian seasoning, crushed red pepper flakes, and salt. Cook for 1-2 minutes to release flavors.
- Add chicken broth, tomatoes, and tomato sauce. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in pasta and cook until al dente, about 10 minutes.
- Add cannellini beans with their liquid, and cook until heated through, about 5 minutes.
- Adjust seasoning with salt as needed and serve hot.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- This soup thickens as it stands; you may need to add extra broth or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Pasta e Fagioli Soup