Description
This hearty Italian-American soup features tender beans, soft ditalini pasta, and a rich tomato broth with aromatic vegetables and herbs. A comforting blend of flavors and textures, it’s perfect for any occasion.
Ingredients
1 (15 oz) can cannellini beans, drained
1 (15 oz) can kidney beans, drained
1 lb ditalini pasta
1 cup carrots, finely chopped
1 cup celery, finely chopped
1/2 cup red onion, diced
1 teaspoon garlic, minced
1 can (28 oz) whole peeled tomatoes
2 tablespoons tomato paste
3 cups vegetable broth
1/4 cup olive oil
1 teaspoon sugar
1 teaspoon apple cider vinegar
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil
1/4 teaspoon red pepper flakes
Salt to taste
Instructions
In a large pot, heat olive oil over medium heat. Sauté carrots, celery, and onion until softened. Add garlic and tomatoes, simmering for 10 minutes.
Stir in vegetable broth, tomato paste, sugar, vinegar, oregano, thyme, basil, red pepper flakes, and salt. Bring to a boil.
Add cannellini and kidney beans, reduce heat, and simmer for 20 minutes. Add ditalini and cook until tender, about 10-12 minutes. Let cool before serving.
Notes
For a richer broth, use fire-roasted tomatoes.
Add chopped kale or zucchini during cooking for extra nutrition.
Store leftovers in an airtight container for up to 5 days. Freeze up to 3 months.