Warm up to this classic Italian pasta and bean soup, perfect for a cozy night in. It’s a great first course for a smaller gathering.
3 tablespoons extra virgin olive oil
1 medium onion, diced
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
48 ounces low-sodium chicken or vegetable broth
19 ounces canned cannellini beans, drained and rinsed
4 large plum tomatoes, diced
1 ½ cups ditalini (or other small pasta shape), preferably whole grain
¼ cup chopped Italian flat leaf parsley, divided
1 tablespoon chopped fresh oregano
Salt and pepper to taste
1 cup freshly grated Parmigiano-Reggiano cheese, divided
Recipe and photo courtesy of Barilla.
Peggy Stark says: Delicious! I used spinach instead of parsley. So healthy and good! Also used canned fire roasted canned tomatoes. Just use what you have!
Michelle says: Hearty, full flavors..my kids ate the entire pot!
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