Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup small pasta shells (or ditalini pasta)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- Grated Parmesan cheese, for serving
Substitution tip: If you can’t find cannellini beans, great northern or navy beans work wonderfully. For pasta, gluten-free options like brown rice or quinoa pasta are fine, just reduce cooking time as needed.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté gently until the vegetables are soft and fragrant, about 7-8 minutes. Mama Lou always said, “Let the vegetables get to know each other well before adding anything else.”
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning. You want that garlic to release its aroma but not turn bitter.
- Pour in the diced tomatoes with their juices, stirring to combine. Let the mixture simmer for about 5 minutes, allowing the tomatoes to break down slightly and deepen the flavor.
- Add the chicken or vegetable broth, cannellini beans, oregano, thyme, and crushed red pepper flakes if using. Stir well and bring the soup to a gentle boil.
- Once boiling, reduce the heat to low and let it simmer uncovered for 15 minutes. This helps the flavors marry beautifully.
- Add the pasta shells, stirring them in gently. Cook for another 8-10 minutes, or until the pasta is tender but still has a slight bite (al dente). Stir occasionally to prevent sticking.
- Season with salt and black pepper to taste. Stir in the fresh parsley, reserving a little for garnish.
- Serve hot with a generous sprinkle of grated Parmesan cheese on top. I love to add a drizzle of extra virgin olive oil for that silky finish—just like Mama Lou did when she wanted to impress guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
