Course Appetizer, Dinner, Main Dish, Meatless Main Course, Side Dish, Soup, Stove Top
Cuisine American, Italian
Servings 10people
Calories 598kcal
Equipment
large stock pot or 6 quart dutch oven
ladle
strainer
can opener
knife
cutting board
vegetable peeler
Ingredients
1tablespoonextra virgin olive oil
1cupcarrotsdiced small
1cupcelerydiced small
1large yellow or white onionthinly sliced or diced
2clovesgarlicminced
1tablespoondried oregano
1tablespoondried basil
1teaspooncracked black pepper
½teaspoonkosher or sea salt (optional)
14ounces(1 can) kidney beans
14ounces(1 can) cannellini beans
24ouncesvegetable stock
28ouncesdiced fire roasted tomatoes
14ouncescrushed tomatoes
½teaspoonwhite balsamic vinegar
4ounces(dry) elbow macaroni
Freshly grated Parmesan cheese (optional)
Instructions
Place oil into a large, heavy bottomed pot over medium high heat.
Add carrots,celery, and onion to pot and sauté for 3-4 minutes. Turn heat to medium and add garlic. Continue cooking for 2 minutes or until vegetables have softened and are fragrant.
Add the garlic and spices. Cook for one minute.
Add all remaining ingredients to the pot, except for the pasta. Stir to combine, increase heat to medium high and bring to a low boil.
Add pasta to pot and cook for 7-8 minutes, or until pasta is al dente. If soup appears too thick, add more vegetable stock or water to reach desired consistency.
Ladle into soup bowls and garnish with freshly grated Parmesan cheese and parsley, if desired.