Categories: Soup
Ingredients
- 15 oz. can cannellini beans, rinsed and drained
- 1 tbsp. olive oil
- 1/2 onion, chopped
- 3 garlic cloves, chopped
- 3 1/2 cups vegetable or chicken broth
- 15 oz. can tomato sauce
- 1 celery stalk, chopped
- 1 carrot, finely chopped
- 2 tbsp. chopped fresh basil, plus more for serving
- 1 tbsp. dried parsley flakes
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 tsp kosher salt
- Black pepper, to taste
- Parmesan cheese rind
- 6 oz. small pasta (such as ditalini)
- Grated Parmesan, for serving
Directions
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Place the beans in a blender. Fill the can with water and pour it into the blender. Blend until almost smooth.
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Heat a large pot or Dutch oven over medium heat. Add the oil, onion, and garlic and cook, stirring, until soft, about 3 minutes. Add the pureed beans, broth, tomato sauce, 1 cup water, the celery, carrot, basil, parsley, oregano, bay leaf, salt, pepper to taste, and Parmesan rind. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and cook, stirring occasionally, for 15 minutes. Add the paste and cook, uncovered, until the pasta is al dente as directed. Discard the bay leaf.
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Ladle the soup into 6 serving bowls and top with fresh basil and grated Parmesan.