Ingredients

The following ingredients have 15 Servings
  • 1/4 cup olive oil
  • 1 small onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 2 tablespoons Italian seasoning (mixture of oregano, parsley, basil, etc.)
  • 1 6 ounce can tomato paste
  • 6 cups water
  • 6 cups low sodium chicken broth (or vegetable broth for vegetarian)
  • 1 15 ounce can of red kidney beans, reduced sodium, drained and rinsed
  • 1 15 ounce can of cannellini or Great Northern beans (reduced sodium), drained & rinsed
  • 1 15 ounce can of chickpeas (garbanzo beans), reduced sodium, (drained and rinsed)
  • salt and pepper to taste
  • 1/2 pound ditalini or elbow pasta (cooked according to package)
  • 1/4 cup minced flat-leaf parsley
  • grated Parmesan cheese for serving (leave off for vegetarian or use asiago)

Instruction

  • Heat oil over medium-high heat in a large soup pot and saute onion, garlic and spices until just tender about 4-5 minutes.
  • Add tomato paste and stir well. Reduce heat to low and cook for 3-4 minutes, stirring occasionally.
  • Add the water, chicken stock and beans to the pot; bring to a boil. Reduce heat to low and simmer for 20 minutes.
  • Stir in cooked pasta and parsley just before serving. Garnish with Parmesan cheese and serve with crusty bread for dunking, if desired.