Description
A hearty and healthy vegetable bean soup that’s packed with flavors and nutrients.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 onion (finely chopped)
- 2 carrots (finely chopped)
- 1 rib celery (finely chopped)
- 2 cloves garlic (grated or pressed)
- 1 teaspoon rosemary (dried or fresh – sub Italian seasoning)
- 1 teaspoon sage (dried or fresh – sub Italian seasoning)
- 2 bay leaves (sub dried thyme)
- 3 tablespoons tomato paste
- 2 cans beans
- 5 cups vegetable broth (or more for a thinner soup)
- 1 can crushed tomatoes (15 ounces / 400 grams can)
- 1½ cups ditalini pasta (or 1 cup orzo pasta)
- 1 teaspoon salt (or more to taste + black pepper)
Instructions
- Cook the veggies: Heat 2 tablespoons extra virgin olive oil in a big pot over medium heat. Add 1 onion, 2 carrots, and 1 rib celery (all chopped or pulsed in a food processor). Stir and cook for about 3 minutes, until they start to soften. Add 2 cloves garlic (grated), 1 teaspoon rosemary, 1 teaspoon sage, 2 bay leaves, and 3 tablespoons tomato paste. Stir and cook for 2 more minutes, until it smells warm and a little sweet.
- Make it soupy: Add 2 cans beans (drained and rinsed), 5 cups vegetable broth, and 1 can crushed tomatoes. Sprinkle in 1 teaspoon salt and black pepper. Bring to a gentle simmer (small bubbles) and cook for 15 minutes. For a creamier soup, carefully blend a small part of the soup right in the pot with an immersion blender.
- Cook the pasta: Stir in 1½ cups ditalini pasta and simmer for 10–12 minutes, stirring often so it doesn’t stick. If the soup gets too thick, add a little more broth.
- Finish and serve: Turn off the heat and taste. Add more salt, pepper, or red pepper flakes if you like. Serve warm with a drizzle of olive oil and optional Parmesan on top.
Notes
- For added flavor, consider topping with fresh herbs before serving.
- This soup can be stored in the refrigerator for up to 3 days.
- You can substitute any type of pasta you prefer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg