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Ingredients
Scale
- 1 ½ tablespoons olive oil (extra virgin recommended)
- 1 medium onion, diced
- 1 large carrot, diced
- 1 celery rib, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 sprig of fresh rosemary (or ½ teaspoon dried)
- 1 small sprig of fresh thyme (or ¼ teaspoon dried)
- 2 cans (15 oz each) borlotti beans or cannellini beans, drained
- 1 cup (240 ml) canned diced tomatoes
- 4 cups (960 ml) low-sodium vegetable broth
- 7 oz (190–200 grams) short pasta (ditali, orecchiette, shells, etc.)
- ½ teaspoon fine salt (or to taste)
- ⅛ teaspoon black pepper (or to taste)
Instructions
- Warm olive oil in a large pot over medium heat.
- Sauté diced onion, carrot, and celery for about 10 minutes until softened.
- Add minced garlic, bay leaf, rosemary, and thyme; cook for 30-40 seconds until fragrant.
- Incorporate drained beans and canned tomatoes, adding 3 cups of vegetable broth; season with salt and pepper and bring to a boil.
- Reduce heat and simmer for about 10 minutes, stirring occasionally; remove bay leaf and rosemary.
- Blend about ⅓ of the soup until smooth, then return to the pot.
- Stir in pasta, adjusting with reserved broth for desired consistency.
- Cook until pasta is al dente; taste and adjust seasoning as needed.
- Serve in bowls, drizzling with olive oil and garnishing as desired.
Notes
Choose a high-quality low-sodium broth for better flavor.
Avoid overcooking pasta; aim for al dente texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Soup
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 4
- Sodium: 590
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 12
- Protein: 14
- Cholesterol: 0