Description
A comforting, savory soup featuring cannellini beans and small pasta in a rich tomato broth, perfect for a weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 pound ground Italian sausage (optional, substitute with mushrooms for vegetarian)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 4 cups chicken or vegetable broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup ditalini pasta
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add the ground sausage (if using) to the pot. Cook, breaking it up with a spoon, until browned. Drain off excess fat.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced tomatoes, tomato sauce, broth, oregano, basil, and red pepper flakes. Bring the mixture to a simmer.
- Stir in the rinsed cannellini beans. Reduce heat to low, cover, and let the soup simmer for 15 minutes to allow flavors to combine.
- Increase the heat to medium and add the ditalini pasta. Cook according to package directions, usually 7 to 10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- Season the soup with salt and pepper to your taste.
- Ladle the soup into bowls and top each serving with grated Parmesan cheese before serving.
Notes
- For a thicker soup, mash about one cup of the beans against the side of the pot before adding the pasta.
- You can prepare this recipe in a slow cooker by sautéing the aromatics and browning the meat separately, then combining all ingredients (except pasta) in the slow cooker. Cook on low for 6 hours or high for 3 hours. Add the pasta during the last 30 minutes of cooking.
- Use dried herbs if you do not have fresh ones.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 10
- Protein: 22
- Cholesterol: 15