Ingredients
- 3 tablespoons olive oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 3/4 cup onion, diced
- 1 1/2 cups Yukon Gold potatoes, peeled and diced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 6 cups vegetable broth (low-sodium or chicken broth)
- 1 cup pasta sauce or crushed tomatoes
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can great northern beans, drained
- 1/2 cup small pasta shells
- 1/2 cup parmesan cheese, grated
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
- Add chopped carrots, celery, onions, and potatoes. Sauté for 5 minutes.
- Add oregano, basil, thyme, salt, pepper, and minced garlic. Sauté for 1 more minute.
- Pour in the vegetable broth, kidney beans, great northern beans, and pasta sauce. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add the small pasta shells and simmer for another 8 minutes or until pasta is al dente and vegetables are tender.
- Turn off the heat and stir in the grated parmesan cheese.
- Serve hot, garnished with extra parmesan and crusty bread if desired.
Notes
- Cut all vegetables into small pieces for even cooking.
- Any small pasta like Ditalini can be used; adjust cooking time for larger pasta.
- Fresh herbs can replace dried herbs if preferred.
- Add a Parmigiano rind to the soup while it simmers for extra flavor.
- Pasta sauce adds more flavor than crushed tomatoes but either works well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 228
- Sugar: 5g
- Sodium: 648mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 6mg
