Prep 20 mins
Cook 30 mins
Got this from my friend Cheryl, a Kentucky girl.
- 4 cups chicken stock
- 1 (28 ounce) can tomatoes, coarsely chopped
- 1 onion, finely chopped
- 1⁄2 teaspoon oregano
- 4 cups cannellini beans (rinsed if canned)
- 2 garlic cloves
- 1⁄2 cup fresh basil
- 2 teaspoons olive oil
- salt and pepper
- 1 cup ditalini (or any small pasta)
- basil leaves, for garnish
- In large saucepan, bring chicken stock to a boil over medium heat. Add tomatoes, onion and oregano and simmer about 10 minutes. Add beans and continue cooking until onion is tender, about another 10 minutes.
- In blender or food processor, finely chop the garlic and basil. Add olive oil and process until combined. Using a slotted spoon, transfer half the beans and veggies to the basil mixture. Process until smooth, then stir puree back into the soup.
- Cook pasta, reserving 1 cup of cooking water. Stir the pasta into the soup and season with salt and pepper. If the soup is too thick, thin out with the pasta cooking water.
- Garnish with basil and serve.
I made this yesterday. It is SOOOOO good you have to try it! I used a can of basil, olive oil and balsamic diced tomatoes. (bought them on accident) I didn't have whatever kind of beans it calls for so I just used a can of small white beans and a can of red kidney beans. For the pasta I had some spirals so I tossed in some of them. I added a pinch of sugar cos while it was cooking it had that tomato twang. Though I think might not need it once everything blends. Then I baked up some garlic bread to break into it. This turns out so yummy loads of basil flavor and its pretty too.
This is great. Lots of basil this year and this was a great way to use some.
This is a wonderful soup! Very hearty, filling, and healthy. I used canned diced tomatoes with Italian seasoning and didn't have to add any additional salt or pepper. We really loved this soup!