Description
A hearty, rustic Italian soup packed with tender pasta, creamy beans, and savory herbs in a rich tomato broth. Perfect for cozy nights, meal prep, or serving a hungry crowd.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon crushed red pepper flakes (optional)
15 oz can diced tomatoes
4 cups vegetable broth
15 oz can cannellini beans, drained and rinsed
15 oz can red kidney beans, drained and rinsed
0.75 cup ditalini pasta
Salt and pepper to taste
Fresh parsley for garnish
Grated Parmesan cheese for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Cook for 6–8 minutes until vegetables soften. Add garlic and cook for another 1–2 minutes.
2. Stir in oregano, basil, and crushed red pepper. Add diced tomatoes with juices and simmer for 5 minutes.
3. Pour in vegetable broth, cannellini beans, and kidney beans. Bring to a boil, reduce heat, and simmer for 15–20 minutes.
4. Add ditalini pasta and cook uncovered until al dente, about 8–10 minutes. Add broth or water if needed.
5. Taste and adjust seasoning with salt and pepper. Serve with fresh parsley and Parmesan.
Notes
Use gluten-free pasta if needed, but cook it separately to avoid over-softening.
Soup thickens as it sits—add broth when reheating.
For added richness, drizzle with extra virgin olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 6g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 3mg
Keywords: Pasta Fagioli, Italian soup, vegetarian dinner