Description
A hearty and rustic Italian soup with tender beans, pasta, and aromatic vegetables in a flavorful broth. A comforting, soul-warming dish perfect for cozy meals and gatherings.
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
1 cup green lentils, rinsed
1 cup kidney beans, canned and drained (or 1/2 cup dried, soaked overnight)
6 cups low-sodium vegetable broth
1/2 cup small pasta (ditalini or similar)
1 rosemary sprig
Salt and black pepper, to taste
Grated Parmesan cheese (optional, for serving)
Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrot, and sauté for 5 minutes until softened.
Add garlic, oregano, basil, and red pepper flakes (if using). Cook for another minute.
Pour in the crushed tomatoes and stir well. Add the lentils and beans, then pour in the vegetable broth.
Bring the mixture to a gentle boil. Reduce heat, season with salt and pepper, add the rosemary sprig, and let simmer for 20 minutes.
Add the pasta and cook for another 10-15 minutes, until the pasta is tender and the soup is thickened. Avoid overcooking the pasta.
Remove the rosemary sprig. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley and grated Parmesan cheese (optional).
Notes
For a meat-free version, ensure all ingredients are vegetarian and skip the Parmesan if desired.
Use homemade vegetable broth for added depth of flavor.
Store leftovers in an airtight container in the fridge for up to 5 days.