Categories: soups
Ingredients
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- Coarse salt and ground pepper
- 1 tablespoon tomato paste
- 2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed
- 4 cups reduced-sodium canned chicken broth
- 3/4 cup tubetti, ditalini, or other short, tubular pasta
- 1/4 cup chopped fresh parsley
Directions
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In a stock pot add onion and carrots; cook until vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
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Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.
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With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
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To serve, ladle soup into bowls; sprinkle with parsley.