Hearty enough for a meal, this soup is thick with beans, vegetables, pasta, and flavor. It leans on canned beans and tomatoes, but if you aren’t in a hurry, it’d be even better with homemade. If you like, toss a couple of Parmesan rinds into the pot while the pasta and vegetables are simmering and/or serve the soup with a topping of freshly shredded Parmesan. On the side, a hunk of warm bread and a crisp, green salad.
Total time:0 Minutes
- 2 tablespoons olive oil
- 1 large onion, cut into 1/4-inch dice
- 2 stalks celery, cut into 1/4-inch dice
- 1 large carrot, cut into 1/4-inch dice
- 4 cloves garlic, pressed through a garlic press or minced
- 8 cups reduced-sodium chicken or vegetable broth
- One 28-ounce can diced tomatoes
- One 15-ounce can garbanzo beans, drained
- One 15-ounce can kidney beans, drained
- 1 cup uncooked elbow macaroni pasta
- 1 cup fresh or frozen peas
- 2 tablespoons chopped fresh oregano
- Salt and pepper to taste
In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, for 4 minutes. Add the celery, carrot, and garlic and cook, stirring occasionally, until the vegetables are starting to soften, about 3 minutes. Add the broth, tomatoes, garbanzos, and beans and bring to a boil. Add the pasta and peas and cook, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes.
Stir in the oregano and salt and pepper to taste. Serve hot.