Ingredients:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 can (15 oz) red kidney beans, drained and rinsed
1 can (14 oz) diced tomatoes
4 cups vegetable or chicken broth
1 cup ditalini pasta (or any small pasta shape)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Grated Parmesan cheese (optional)
Chopped parsley for garnish
Instructions:
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery, and sauté for about 5-7 minutes until they begin to soften. Add the minced garlic and cook for another minute.
- Add Tomatoes and Beans: Stir in the diced tomatoes (with their juice), kidney beans, oregano, and basil. Season with salt and pepper.
- Add Broth: Pour in the broth and bring the mixture to a simmer. Let it cook for about 10-15 minutes until the vegetables are tender.
- Cook Pasta: Add the pasta to the pot and cook according to the package instructions, about 8-10 minutes, until the pasta is al dente.
- Serve: Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and sprinkle with grated Parmesan cheese and chopped parsley. Serve hot.
Enjoy!