This recipe is like, re-DONK-ulous good.
It’s probably more of a winter-time recipe, but I’ve made it a few times this summer (to the chagrin of my soup-hater husband) and it is still a nice, hearty meal, even when it’s warm outside.
I also like to add spinach to amp it up even more. Enjoy!
- 1 tbsp olive oil
- 1/2 onion
- 3 cloves garlic, chopped
- 1 15 oz can cannellini beans
- 15 oz can tomato sauce or crushed tomatoes
- 1 large bay leaf
- 1 tbsp basil
- 1 tbsp parsley
- 1 tsp oregano
- 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
- 2 cups water
- salt and pepper to taste
- 6 oz dry Ditalini pasta or other small pasta (I’ve also used Fettucine)
- grated parmesan or Romano cheese (optional)
In a deep pot, saute onion and garlic in olive oil over medium heat.
Add beans to pan then add the can of tomato sauce, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese (extra pts).