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Picture by savorynothings
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Prep Time15 Mins
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Cook Time30 Mins
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Serving4
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View400
Indulge in the heartiness of this Pasta and Bean Soup with the delightful flavors of tomatoes and a medley of aromatic herbs. This comforting soup, brimming with pasta and beans, is a perfect blend of nourishment and taste.
Ingredients
Nutrition
Per Serving
- Daily Value*
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Calories: 250
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Carbohydrates: 40g\13%
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Protein: 10g20%
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Fat: 6g9%
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Saturated Fat: 1g5%
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Cholesterol: 0mg
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Fiber: 7g28%
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Sugars: 5g
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Vitamin A:20%
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Vitamin C:15%
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Calcium:8%
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Iron:15%
Tips and Recommendations
- Use any pasta shapes you prefer for variation.
- For a spicier kick, add a pinch of red pepper flakes while sautéing the aromatics.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
FAQs
1. Can I use fresh tomatoes instead of canned?
Absolutely! Use 2-3 fresh diced tomatoes, and adjust the cooking time accordingly to soften them in the soup.
2. Can I substitute cannellini beans with other beans?
Sure, you can use navy beans or great northern beans as alternatives.
Picture by i0.wp
Instructions
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1. Cook the pasta according to package instructions in a separate pot. Drain and set aside.
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2. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
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3. Add minced garlic and cook for another minute until fragrant.
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4. Pour in the diced tomatoes (with their juices) into the pot with sautéed onions and garlic.
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5. Add the vegetable or chicken broth, dried oregano, and dried basil. Bring the mixture to a gentle boil.
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6. Once boiling, reduce the heat to a simmer. Add the cooked pasta and cannellini beans to the soup. Let it simmer for 10-12 minutes, allowing the flavors to meld together.
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7. Season the soup with salt and pepper to taste.
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8. Ladle the Pasta and Bean Soup into bowls. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.