A classic Italian comfort dish, this hearty soup combines cannellini beans, ditalini pasta, and a medley of vegetables for a warm and cozy winter meal.
Ingredients
- 2 tbsp olive oil
- 1 (10 oz) pkg mirepoix (chopped carrots, onions and celery)
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 2 (15.5 oz) can cannellini beans, drained and rinsed, divided
- 1 (14.5 oz) can diced tomatoes
- 1 (32 oz) pkg vegetable or chicken broth
- 2 cups water
- 1 tsp Italian seasoning
- ½ (16 oz) box ditalini pasta
- 1 bunch Swiss chard, trimmed and chopped
- ¼ cup chopped fresh parsley, plus more to garnish
- 1 tbsp lemon juice
- Grated Parmesan cheese, to garnish
Steps
- In a large Dutch oven, heat oil over medium. Add mirepoix and season with salt and pepper. Cook until vegetables begin to soften, stirring occasionally, 6 to 8 minutes. Add garlic, tomato paste and cook until tomato paste darkens and garlic is fragrant, 2 to 3 minutes.
- In a medium bowl, mash 1 can beans until smooth. To Dutch oven, add mashed beans, diced tomatoes, broth, water and Italian seasoning. Stir to combine and bring to a boil, then reduce to a simmer. Add remaining can of beans and ditalini. Simmer until pasta is tender, stirring occasionally, 10 to 12 minutes. In the last 2 minutes of cooking, stir in Swiss chard and parsley, until chard is wilted.
- Remove Dutch oven from heat. Stir in lemon juice and season with salt and pepper, to taste. Divide among bowls and top with Parmesan and parsley, to garnish.
This recipe is
- Nut-free
- Egg-free
Tags
- quick
- Comforting
- Hearty