This soup turned out so good the herbs gave it the most incredible flavor and it was so filling! Great staple for the winter months.
Steps:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 -3 cloves garlic, finely chopped
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 1 tablespoon fresh basil
- 2 teaspoons fresh oregano
- 1 teaspoon fresh thyme
- 3 -5 dashes fresh rosemary
- 1 dash red pepper flakes (I like more-1 tsp.)
- 1 1/2 cups chopped san marzano whole tomatoes, with juices
- 3 cups vegetable broth
- 1 can cannellini beans, drained and rinsed
- 1 cup ditalani pasta (
- 2 tablespoons chopped fresh parsley
- freshly grated parmesan cheese
- salt & fresh ground pepper
Steps:
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In a large heavy pot, heat olive oil over medium high heat.
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Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
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Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs’ flavors.
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Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
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Stir in tomatoes and stock and bring to a boil.
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Reduce heat and simmer for 30 minutes.
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If necessary add an additional cup of stock or water and stir in beans and tiny pasta.
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Simmer for 6-8 minutes or until pasta is tender.
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Stir in parsley and serve hot with grated parmesan and freshly ground black pepper.
Serving size: 4-6
Cooking with Taylor 