A hearty and comforting Italian soup featuring pasta and beans in a flavorful broth.
Ingredients: 1 cup ditalini pasta. 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 can 15 oz cannellini beans, drained and rinsed. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Follow the directions on the package to cook the ditalini pasta. Once it's done, drain it and set it aside. Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Add the diced celery and carrots and cook until they get a little soft. The vegetable broth, cannellini beans, oregano, and basil should all be stirred in now. Add pepper and salt to taste. Let it simmer for 15 to 20 minutes, or until the flavors mix. Mix the soup well after adding the cooked pasta. Serve hot with fresh parsley on top. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
Moms Club of King Sport TN