0 min 
Easy 
Ingredients
- Bay leaf 1
- Cannellini beans, drained and rinsed 1 can (15 oz)
- Carrots, diced 2
- Celery stalks, diced 2
- Cloves garlic, minced 2
- Ditalini pasta (or any small pasta of your choice) 1 cup
- Dried oregano 1 teaspoon
- Dried thyme 1 teaspoon
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
- Olive oil 2 tablespoons
- Onion, finely chopped 1
- Red kidney beans, drained and rinsed 1 can (15 oz)
- Salt and pepper to taste
- Vegetable or chicken broth 4 cups
Preparation
- Cook the pasta according to package instructions in a separate pot. Drain and set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add minced garlic, diced carrots, and diced celery to the pot. Cook for another 5-7 minutes until the vegetables are softened.
- Pour in the Pomì Chopped Tomatoes, cannellini beans, and red kidney beans. Stir well.
- Add the vegetable or chicken broth, dried oregano, dried thyme, and bay leaf. Season with salt and pepper to taste.
- Bring the mixture to a simmer and let it cook for about 20-25 minutes to allow the flavors to meld.
- Remove the bay leaf from the pot. Add the cooked pasta to the soup and stir to combine.
- If the soup is too thick, you can add more broth to reach your desired consistency.
- Taste and adjust the seasoning if necessary.
- Serve hot, garnished with fresh parsley and optionally, grated Parmesan cheese.
