Ingredients
- Pasta (small shapes like ditalini or macaroni)
- Beans (cannellini or great northern)
- Broth (chicken or vegetable)
- Aromatics (onion, garlic, and carrots)
- Herbs (fresh rosemary or thyme)
- Olive oil
- Salt and Pepper
- Greens (like kale or spinach)
Instructions
- Sauté your aromatics: In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add diced onion and carrots, stirring until softened. Toss in minced garlic and let it cook until fragrant—about a minute.
- Incorporate the beans and broth: Add your drained and rinsed beans to the pot, then pour in the broth. Stir well and bring to a gentle simmer.
- Add the pasta: Once the soup simmers, add the pasta of your choice. This is where it transforms into a hearty dish! Cook according to package instructions, usually around 8-10 minutes, until al dente.
- Season generously: Taste your soup! This is the time to adjust the seasoning with salt and freshly cracked black pepper.
- Fold in greens and herbs: When your pasta is just about cooked through, fold in the greens and fresh herbs. Let them wilt for a minute or two, then give everything one last stir.
- Serve warm: Ladle into bowls and drizzle with a little extra olive oil for richness. Pair with crusty bread for dipping pleasure.
- Enjoy: Gather around the table, share stories, and dig in!
Notes
Fresh herbs enhance the soup’s aroma. Avoid overcooking the pasta as it continues cooking in residual heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian