White Bean, Tomato and Pasta Soup

A basic, easy, healthy soup.  My 4 year old ate it without complaint…. which these days, is always nice!  (Dinner isn’t her strong suit.)  Served it with this yummy GF flatbread.


Modified from this recipe.

  • olive
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 4 cups veggie broth (if your beans are salted, you might back off on veggie broth and use some water)
  • 1 cup uncooked pasta of your choice (I used rotini)
  • 28 oz fresh tomatoes, chopped or 1 large (28 oz) can of diced tomatoes
  • 1 handful fresh basil, chopped or 1 Tbsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/8 tsp crushed red pepper flakes, or to taste
  • 1/8 tsp ground black pepper
  • 2 cans white beans (I used unsalted)
  • salt, to taste

Saute the onion, carrot and celery for about 10 minutes.  Add the garlic and saute 5 minutes more.  Add remaining ingredients and simmer, covered, until everything is tender (particularly watching the pasta).  Tastes better when not piping hot.  The flavors come out more.  (So allow a bit of time to cool before serving.)


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