Bean Pasta Italian Soup (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons extra virgin olive oil
02 -
1 small onion, chopped finely
03 -
2 garlic cloves, crushed
04 -
2 medium carrots, cut into small cubes
05 -
2 celery stalks, chopped small
06 -
4 ounces diced bacon pieces (skip if you want)
→ Soup Base
07 -
1 can (14.5 oz) chopped tomatoes
08 -
4 cups chicken broth, low in sodium
09 -
1 can (15 oz) white cannellini beans, washed and drained
10 -
1 can (15 oz) kidney beans (red), washed and drained
11 -
1 cup small ditalini pasta shapes
→ Seasonings
12 -
1 teaspoon oregano, dried
13 -
1 teaspoon dried basil leaves
14 -
½ teaspoon chili flakes (skip if you want)
15 -
1 chicken stock cube
16 -
Black pepper and salt as needed
→ For Serving
17 -
Parmesan cheese, freshly grated
18 -
Fresh parsley, roughly chopped
# Instructions:
01 -
Pour olive oil into Dutch oven and warm over medium heat. Stir in onion, garlic, carrots, and celery, cooking until soft for about 5-7 minutes.
02 -
Toss in bacon and fry for 3-4 minutes until it gets crispy and releases its fat.
03 -
Pour in tomatoes and broth, letting it come to a boil. Mix in beans, dried herbs, chili flakes, and stock cube. Add salt and pepper to your liking. Let it bubble gently for 15 minutes.
04 -
Drop in ditalini pasta and let it cook for 8-10 minutes until firm but tender. Pour in more broth if soup gets too thick.
05 -
Scoop into bowls and sprinkle with Parmesan and parsley on top.
# Notes:
01 -
Throw in a Parmesan cheese rind during cooking for richer taste
02 -
Squash some beans with a spoon for a thicker soup
03 -
Flavors blend better when left overnight