Simple Italian Bean Soup

This soup is very similar to Pasta Fagioli; the same thick consistency and flavor.  If you like your soup thinner, just add more broth or water. Just wait until after the pasta cooks, which is what really thickens up the soup.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  large onion
• 3  large celery ribs
• 3  garlic cloves
• 15 1⁄2 ounces  can cannellini beans, rinsed and drained
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon marjoram
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon  hot sauce
• 1  teaspoon basil
• 2 1⁄2 cups chicken broth
• 2  cups water
• 1  cup  uncooked  ditalini or 1  cup  uncooked small shell pasta
• 28  ounces  canned diced tomatoes
• 6  tablespoons  grated parmesan cheese

Directions

1. Chop onion and celery, and mince garlic.  Heat oil over medium heat in large soup pot.  When oil is hot, add onion and celery and cook until soft.  Add garlic and cook for 1 minute.
2. Add seasonings to onion mixture (salt, pepper, marjoram, cayenne, hot sauce, and basil) and stir to combine.  Cook for another minute or so, then add beans, stirring to combine. Stir in tomatoes next,.
3. When everything is well combined, add broth and then water.  Bring to a boil, then reduce to a simmer.  Simmer soup for 20 minutes, then add uncooked pasta.  Simmer for another 10 minutes, or until pasta is cooked.  Taste for seasoning, and add salt and/or pepper if needed.  Serve each bowl with Parmesan cheese sprinkled on top.