Now that the weather is starting to get a bit cooler my family and I want warm soup or other comfort foods for dinner. I am always game to try something new so we don’t get stuck in that dinner rut. So when I saw this recipe over at Skinny Taste I knew we would have to give it a try. The family loved it and my husband ate on it for a few days since he was carbo loading before his marathon.
~ 1 Tbsp. olive oil
~ 1/2 onion, diced
~ 3 cloves garlic, chopped
~ 1 celery stalk, chopped
~ 1 carrot, finely chopped
~ 1 15 oz. can cannellini beans
~ 15 oz. can tomato sauce
~ 1 large bay leaf
~ 1 Tbsp. basil
~ 1 Tbsp. parsley
~ 1 tsp. oregano
~ 2 (14 oz. each) cans chicken broth
~ 2 cups water
~ salt and pepper to taste
~ 6 oz. dry Ditalini pasta or other small pasta
~ grated parmesan cheese for topping (optional)
1. In a deep pot, saute onion and garlic in olive oil over medium heat.
2. Add chicken broth, water, tomato sauce, celery, carrots, basil, bay leaf, parsley, oregano, salt and pepper. Bring to a slow boil. Let simmer for 20 minutes stirring occasionally.
3. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
4. Ladle soup into bowls and top with grated cheese.
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