This hearty Pasta Bean Soup is a comforting and nutritious dish perfect for chilly days. Combining tender pasta with protein-rich beans and a medley of vegetables, this soup offers a well-rounded meal in a bowl. The flavors meld beautifully with the addition of herbs and a touch of Parmesan, making it a favorite for family dinners or a satisfying lunch. Easy to prepare and packed with flavor, this soup is sure to become a staple in your recipe collection.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Freshly grated Parmesan cheese (optional)
- Fresh parsley, chopped (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, diced carrots, celery, and zucchini. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
- Stir in the diced tomatoes (with their juice), cannellini beans, kidney beans, vegetable or chicken broth, basil, and oregano. Bring the mixture to a boil.
- Once boiling, add the pasta. Reduce the heat and simmer until the pasta is cooked, about 10-12 minutes.
- Season the soup with salt and pepper to taste. If desired, stir in freshly grated Parmesan cheese and chopped parsley.
- Serve the soup hot, garnished with additional Parmesan and parsley if desired.
Enjoy your comforting bowl of Pasta Bean Soup!
