Ingredients:
🥄 2 tablespoons olive oil
🧅 1 onion, chopped
🥕 2 carrots, diced
🫑 2 stalks celery, diced
🧄 2 cloves garlic, minced
🍅 1 (15 ounce) can tomato sauce
🍅 1 (15 ounce) can diced tomatoes
🫘 1 (15 ounce) can kidney beans, with liquid
🫘 1 (15 ounce) can cannellini beans, with liquid
🥄 1 teaspoon dried basil
🥄 1 teaspoon dried oregano
🥄 1 teaspoon dried parsley
🧂 Salt and pepper to taste
🍝 1 cup ditalini pasta
🥄 1 tablespoon white sugar (optional)
🥣 6 cups vegetable broth
🧀 Grated Parmesan cheese for serving
Directions:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until tender, about 5-7 minutes. 🥄🧅🥕🫑
Stir in garlic and cook for another 1-2 minutes until fragrant. 🧄
Add tomato sauce, diced tomatoes, kidney beans, cannellini beans, basil, oregano, parsley, salt, and pepper. Mix well. 🍅🫘🫘🥄🥄🥄🧂
Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes. 🥣🔥
Meanwhile, cook the ditalini pasta according to package instructions. Drain and set aside. 🍝⏲️
Add the cooked pasta to the soup and stir to combine. If desired, add sugar to adjust the acidity. 🥄🍝
Serve hot, topped with grated Parmesan cheese. 🧀🥣
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 250 kcal | Servings: 6 servings