# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Beans and Pasta
06 - 1 can (15 oz) cannellini beans, drained and rinsed
07 - 1 can (15 oz) borlotti or kidney beans, drained and rinsed
08 - 3/4 cup small pasta (ditalini or elbow macaroni)
→ Broth and Tomato
09 - 1 can (14 oz) diced tomatoes
10 - 4 cups low-sodium vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon chili flakes (optional)
14 - Salt and freshly ground black pepper, to taste
→ Garnishes
15 - 1/4 cup chopped fresh parsley
16 - Grated Parmesan cheese, for serving (optional)
17 - Extra virgin olive oil, for drizzling
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 6 to 7 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes if using, salt, and pepper; bring mixture to a simmer.
04 - Stir in drained cannellini and borlotti beans. Simmer uncovered for 10 minutes to blend flavors.
05 - Add pasta and cook according to package instructions until al dente, usually 8 to 10 minutes, stirring occasionally.
06 - Taste and adjust salt and pepper as needed. If soup is too thick, add additional broth or water to reach desired consistency.
07 - Remove from heat and stir in fresh parsley.
08 - Ladle soup into bowls. Optionally, top with grated Parmesan cheese and a drizzle of extra virgin olive oil. Serve hot.
