1 cup drained canned cannellini beans or other white beans
3/4 cup diced celery
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon coarsely ground pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 garlic clove, minced
1/4 cup uncooked ditalini (very short tubular macaroni) or elbow macaroni
4 teaspoons grated Parmesan cheese
How to Make It
Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until lightly browned. Add water and next 10 ingredients (water through garlic); bring to a boil. Cover, reduce heat to medium-low, and cook 25 minutes. Add pasta; cover and cook an additional 10 minutes. Ladle into individual bowls, and sprinkle with cheese.
One of my favorite recipes. It is a great soup for cold winter days or to feed family and friends. Everyone enjoys. I sometimes use vegetable stock in place of some of the water for a little added flavor.
This is a good basic recipe. Whatever you do - do not add more pasta! I thought 1/4 cup was not enough and put in 1/2 cup. What a mistake! The only thing I think it needs is maybe more salt - but that can be added by the individual eating their serving. I would definitely make this again!
My family loved this soup. It is quick and easy to make. I added extras like onion, garlic, salt, pepper and italian seasonings to enhance the flavor, as it was a bit bland. I also added cooked/drained ground beef and fresh spinach to make it even more hearty.
To be honest, after making this a few times, I never measured and just want by taste!
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