This quick and hearty soup is perfect to sneak in extra vegetables for picky eaters. Modify with whatever you have in the fridge, and double for an easy freezer meal.
- 1 tbsp olive oil
- 1/2 small white onion
- 3 cloves garlic, minced
- 1 celery stalk, chopped
- 1 carrot, finely chopped
- 1 zuchinni, finely chopped
- 2 15 oz can cannelloni or great northern beans
- 15 oz can crushed tomatoes
- 1 bay leaf
- 1 tbsp basil
- 1 tbsp parsley
- 1 tsp oregano
- 1 32 oz container of chicken broth
- 1 cup water
- salt and pepper to taste
- 6 oz dry Ditalini pasta or other small pasta
- grated parmesan or Romano cheese (optional)
In a deep pot, saute onion and garlic in olive oil over medium heat for about 2 minutes. Add carrots, zucchini, and celery. Cook for 7-10 minutes or until carrots are slightly soft, stirring often.
Add beans and tomato sauce to pan and stir. Ladle out 2 cups into food processor, blend till smooth, return to soup. Then add the chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Remove bay leaf.
Add pasta and cook uncovered until pasta is al dente, according to pasta directions. Stir every few minutes to keep pasta from sticking, adding water if needed.
Serve warm with crusty bread and topped with cheese.
Modified from Skinny Taste