Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 medium carrots, chopped
2 celery ribs, thinly sliced
1 teaspoon sea salt
Freshly ground black pepper to taste
3 garlic cloves, grated
1 (28-ounce) can diced tomatoes
1 1/2 cups cooked white or kidney beans, drained and rinsed
1 cup green beans, chopped
4 cups vegetable broth
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 cup small pasta (elbows, shells, or orecchiette)
1/2 cup fresh parsley, chopped
Red pepper flakes to taste
Grated Parmesan cheese for serving (optional)
Instructions
Heat the extra-virgin olive oil in a large pot over medium heat.
Add the diced yellow onion, carrots, and celery to the pot.
Sauté the vegetables until tender and fragrant, stirring occasionally.
Season with sea salt and black pepper to taste.
Stir in the grated garlic and cook for 1 minute until aromatic.
Add the diced tomatoes with their juices, vegetable broth, bay leaves, oregano, and thyme.
Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15-20 minutes to meld flavors.
Add the green beans, white or kidney beans, and the small pasta.
Continue to simmer until the pasta is al dente and the green beans are tender.
Remove the bay leaves, stir in the fresh parsley, and adjust seasoning with red pepper flakes.
Serve hot, garnished with optional grated Parmesan cheese.
Notes
Ensure you cook the pasta directly in the broth for a thicker, more cohesive texture as the starch releases. If the soup becomes too thick upon standing, add a splash of water or extra broth. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Method: Simmering
- Cuisine: Italian
- Diet: Vegetarian