Sort ingredients
jillianchandler
QR Code
Listen
Pdf
Cook the pasta. In a large boiling pot of water, cook the pasta according to package instructions. Drain well, and set aside.
Sauté the vegetables. In a large Dutch oven or cast iron pot, heat a thin layer of olive oil, about 2 tablespoons, over medium-high. Sauté the onion, celery, and carrots on medium-high heat until the vegetables begin to soften, about 4 minutes. Add the garlic, bay leaf, and dried oregano. Cook for another 2 minutes, stirring occasionally.
Build the soup. Add the roasted diced tomatoes, vegetable broth, cannellini beans, and kidney beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to simmer. Cover the pot with a lid but leave a small opening. Simmer for 10 to 15 minutes.
Add the pasta. Add the pasta, stirring until it’s dispersed and warmed through. Remove the soup from heat and stir in the fresh basil.
Serve. Ladle the soup into serving bowls and top with crushed red pepper (optional) and grated Parmesan cheese. Serve with crusty Italian bread.