Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Another great recipe from italianfoodforever.com that I've adapted. This soup-from-scratch recipe requires a bit of chopping, but the end result is SO worth it. Be sure to include the toasted baguette, as it really makes the dish. Then all you need is a green salad and some good wine.

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large soup pot, and cook the onion, celery, carrot, and garlic until soft and fragrant (about 15-20 minutes).
  2. Add four cups of the broth and the beans to the pot and cook for 10 minutes over med-high heat.
  3. Season with salt and pepper, oregano, and half of the parsley. Be careful with the salt, as salty Parmesan cheese will be added later.
  4. Cut the tomatoes in half, squeeze out the juice and seeds, chop the tomatoes into a small dice, and add to the pot. Add the pasta and cook until pasta is tender (about 10-15 minutes - check package instructions).
  5. Add the remaining two cups broth, the Parmesan cheese, and the remaining parsley. Heat for two minutes, mixing well.
  6. Place toasted baguette pieces in four to six low bowls (the amount of bowls/servings depends on appetites), and ladle the soup over the bread. Sprinkle on some additional Parmesan and serve.
Most Helpful

5 5

Delicious. I had to use macaroni instead of the suggested ditalini pasta. :)