A hearty, slow cooked, classic Italian soup. White beans are cooked in a tasty tomato-based sauce with cooked pasta added in at the end (so it doesn't get mushy).
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 can (29 ounce size) tomato sauce
5 1/2 cups chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
2 cans (15 ounce size) cannellini beans, rinsed and drained
1 pound ditalini pasta
1/3 cup grated Parmesan cheese
In a small pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Add to the crock pot along with the tomato sauce, chicken broth, herbs, salt, and cannellini beans. Cover and cook on low for at least 3 hours.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain with cold water. Place in a container with a little olive oil or nonfat cooking spray and refrigerate until ready to serve soup.
Stir pasta into the soup and serve.
Top with freshly grated Parmesan cheese.
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reviews & comments
November 14, 2013
You can cook the beans on low all day and then just come home and cook the pasta to add. Super easy! I've also made it with Italian sausage added in.
November 30, 2012
Loved the soup but added ground pepperoni instead of the hot pepper flakes. I chopped up a whole stick of pepperoni then placed it in the food processor. Ground up until very fine. I then placed it in the pot heated it until the oil of the pepperoni came out. I then removed it from the pot and followed your rescipe 100%. At the end I added the ground, cooked pepperoni back into the soup. Now when you ate the soup you have a little pepperoni in EACH spoonful. ENJOY