Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1/2 cup small pasta (or ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Add minced garlic and cook for 1 minute more.
- Stir in diced tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat to simmer and add kidney beans. Cook for 10 minutes to let flavors meld.
- Meanwhile, cook the pasta in boiling water until al dente; drain.
- Add cooked pasta to the soup and stir to combine. Heat through for 2-3 minutes.
- Garnish with chopped parsley and serve hot.
Notes
- You can substitute kidney beans with cannellini or chickpeas for a different flavor.
- For extra richness, drizzle with olive oil before serving.
- This soup keeps well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg