This classic Italian soup is one of the easiest and most filling soups you can make. Fun fact this soup is as a peasant dish because all the ingredients are so cheap. Way back when they only cooked with what their land made available to them…in turn creating cultural cuisines.
Of course, there is a variety of ways to make this soup but as long as you have pasta and beans you got all you need. This is one of my favorite variations that I have made. You can make it your own by adding some fresh herbs or taking away all the herbs. No matter how you make it you will love it. Just remember this dish is made to be simple so less is more!
3 Garlic Cloves, minced
1 White Onion, sliced thin
4 Celery Stalks, sliced thin
3 Carrots, sliced thin
¼ cup of dry Italian Seasoning
1 (15.5oz) can of Crushed Tomatoes
1 (6oz) can of Tomato Paste
3 quarts of Vegetable Stock
2 (15.5oz) cans of Pinto Beans (or any white bean)
¾ pound of small shell pasta (or any small pasta)
As needed, Olive Oil
To Taste, Salt & Pepper
As needed Fresh Basil, Chiffon
- Add olive oil to a large stock pot over medium-high heat. Add garlic & onions cook until aromatic.
- Add celery, carrots, about ½ of Italian seasoning, salt & pepper. Cook for about 5-7 minutes
- Add crushed tomatoes, tomato paste, vegetable stock, beans, and the rest of the dry Italian seasoning, salt & pepper. Bring to a boil then reduce to a simmer for at least an hour
- For the last ten minutes add pasta and cook until pasta is tender. Taste and adjust accordingly
- When ready to serve top with fresh chiffon basil and Parmesan cheese if desired.
Chef’s Tips & Tricks
- When using dry seasoning the key is to add them in the beginning or middle (pending on how long cooking time is). The flavors develop the longer you cook it. With fresh herbs adding closer to the finishing time will give you better flavor.
- Cooking the pasta in the soup makes for a thicker pasta. You can cook pasta separately then just add to soup at time of serving.