Italian Bean Pasta (Print Version)
# Ingredients:
→ Base
01 -
2 stalks celery, diced
02 -
2 medium carrots, diced
03 -
2 tablespoons olive oil
04 -
1 small onion, finely chopped
05 -
4 ounces bacon, diced (optional)
06 -
2 cloves garlic, minced
→ Soup Base
07 -
4 cups low sodium chicken broth
08 -
1 can (15 oz) cannellini beans, drained and rinsed
09 -
1 cup ditalini pasta
10 -
1 can (14.5 oz) diced tomatoes
11 -
1 can (15 oz) red kidney beans, drained and rinsed
→ Seasonings
12 -
½ teaspoon red pepper flakes (optional)
13 -
Salt and pepper to taste
14 -
1 cube chicken bouillon
15 -
1 teaspoon dried oregano
16 -
1 teaspoon dried basil
→ For Serving
17 -
Chopped fresh parsley
18 -
Freshly grated Parmesan cheese
# Instructions:
01 -
Warm up olive oil in a large pot on medium heat. Soften the onion, garlic, carrots, and celery for about 5-7 minutes.
02 -
Throw in the bacon and cook until it's crispy and the fat has melted, which takes 3-4 minutes.
03 -
Pour the diced tomatoes and broth into the pot and let it boil. Stir in the beans, oregano, basil, pepper flakes, and bouillon cube. Add salt and pepper, then simmer for 15 minutes.
04 -
Add the ditalini and cook for about 8-10 minutes until it's perfectly firm. Pour in extra broth if it seems too thick.
05 -
Scoop the soup into bowls and finish it with Parmesan and parsley on top.
# Notes:
01 -
Toss in a Parmesan rind while simmering to boost flavor.
02 -
Crush some beans to give the soup a thicker texture.
03 -
It tastes even better the day after it’s made!