Description
A heartwarming Pasta and Beans Soup filled with tender pasta, creamy beans, and vibrant greens, perfect for chilly evenings.
Ingredients
Scale
- 1 cup ditalini pasta
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken or vegetable broth
- 2 cups kale or spinach
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until softened and fragrant, about 3-5 minutes.
- Stir in the diced tomatoes, rinsed beans, broth, dried oregano, salt, and pepper. Bring this mixture to a gentle boil.
- Add the ditalini pasta, cooking it until al dente, about 10 minutes.
- Next, gently stir in the kale or spinach, cooking until they wilt.
- Serve hot, garnished with freshly grated Parmesan cheese.
Notes
This soup tastes even better the next day! Adjust seasonings to taste and feel free to customize with your favorite vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg