Bean and Pasta Soup is a heartwarming, rustic dish that’s perfect for cool evenings or whenever you crave a comforting bowl of goodness. This soup combines tender beans, perfectly cooked pasta, and a blend of aromatic vegetables simmered in a rich broth. It’s hearty enough to serve as a main course, with its satisfying mix of textures and flavors, yet light enough for an appetizer or side. You can easily customize it by using different types of beans or adding your favorite vegetables. It’s a versatile recipe that’s both nutritious and filling.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions:
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables soften, about 5-7 minutes.
- Add the Tomatoes and Herbs: Stir in the diced tomatoes, thyme, oregano, and bay leaf. Cook for another 2-3 minutes, allowing the flavors to meld.
- Simmer the Broth: Pour in the vegetable or chicken broth and bring the soup to a boil. Lower the heat to a simmer and let it cook for about 10 minutes.
- Add the Beans and Pasta: Stir in the cannellini and kidney beans, along with the pasta. Simmer for another 8-10 minutes, or until the pasta is tender.
- Season and Serve: Remove the bay leaf, and season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired.
Enjoy this hearty and flavorful soup with crusty bread for a complete meal!
