Ingredients
Vegetables & Herbs
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 3 garlic cloves, grated
- 1 cup chopped green beans
- ½ cup chopped fresh parsley
Pantry & Canned Goods
- 2 tablespoons extra-virgin olive oil
- 1 (28-ounce) can diced tomatoes
- 1½ cups cooked white beans or kidney beans, drained and rinsed
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¾ cup small pasta
- 1 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper (to taste)
Optional Garnishes
- Red pepper flakes
- Grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat the extra-virgin olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, thinly sliced celery, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften and become fragrant.
- Add Aromatics and Broth: Stir in the grated garlic, canned diced tomatoes, cooked beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover the pot and let the mixture simmer gently for 20 minutes to allow the flavors to meld and vegetables to become tender.
- Cook Pasta: Remove the lid and stir in the small pasta. Continue cooking uncovered for an additional 10 minutes, or until the pasta is tender but still firm to the bite (al dente).
- Season and Serve: Taste and adjust seasoning with additional salt and freshly ground black pepper if needed. Ladle the soup into bowls and garnish with chopped fresh parsley, red pepper flakes for a bit of heat, and optionally, grated Parmesan cheese for extra richness. Serve warm.
Notes
- Use small pasta shapes like ditalini or small shells for best results.
- If using canned beans, rinse them well to reduce sodium.
- For a gluten-free version, substitute pasta with gluten-free pasta or omit entirely.
- Vegetable broth can be homemade or store-bought; low-sodium broth is recommended for better control of salt.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- Add a squeeze of lemon juice before serving for added brightness, if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
