Description
Pasta and bean soup is a heartwarming dish that fills your home with comforting aromas. Combining tender pasta, hearty beans, and vibrant vegetables, this soup is perfect for chilly evenings or busy weeknights. Easy to prepare and endlessly customizable, it promises to be a favorite at the dinner table, bringing family and friends together for cozy moments.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can cannellini or kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (e.g., ditalini or elbow macaroni)
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, garlic, carrots, and celery until softened (about 5 minutes).
- Stir in diced tomatoes with their juices and the drained beans.
- Pour in vegetable broth and add thyme sprigs and bay leaf. Bring to a gentle boil.
- Add pasta; cook according to package instructions until al dente.
- Taste and adjust salt and pepper before serving. Remove bay leaf.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 210
- Sugar: 4g
- Sodium: 490mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg