Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 teaspoon dried thyme or Italian seasoning
1 can (14.5 ounces) diced tomatoes
4 cups vegetable or chicken broth
1 can (15 ounces) cannellini or borlotti beans, drained and rinsed
1 cup small pasta (like ditalini, elbow macaroni, or shells)
Salt and pepper to taste
Fresh parsley or basil, chopped for garnish
Grated Parmesan cheese, for serving (optional)
1
Sauté Vegetables:
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until they are softened, about 5 minutes. Stir in the garlic and thyme, cooking for another minute until fragrant.
2
Add Broth and Tomatoes:
Pour in the broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.
3
Add Broth and Tomatoes:
Pour in the broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.
4
Season and Serve:
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley or basil and sprinkled with grated Parmesan cheese if desired.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 teaspoon dried thyme or Italian seasoning
1 can (14.5 ounces) diced tomatoes
4 cups vegetable or chicken broth
1 can (15 ounces) cannellini or borlotti beans, drained and rinsed
1 cup small pasta (like ditalini, elbow macaroni, or shells)
Salt and pepper to taste
Fresh parsley or basil, chopped for garnish
Grated Parmesan cheese, for serving (optional)
Directions
1
Sauté Vegetables:
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until they are softened, about 5 minutes. Stir in the garlic and thyme, cooking for another minute until fragrant.
2
Add Broth and Tomatoes:
Pour in the broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.
3
Add Broth and Tomatoes:
Pour in the broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.
4
Season and Serve:
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley or basil and sprinkled with grated Parmesan cheese if desired.
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