Tuscan White Bean Soup With Ditalini Pasta
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get transported to the Tuscan countryside with this rustic white bean soup, a culinary masterpiece that will leave you craving for more!
Creamy cannellini beans and aromatic veggies are simmered in a fresh, lemony broth with rosemary, baby spinach, and tender ditalini pasta, creating a symphony of flavors that will tantalize your taste buds.
Imagine a warm, comforting bowl of goodness that’s both nourishing and delicious, perfect for a cozy night in or a quick lunch on-the-go.
To start, sauté some onions, carrots, and celery in olive oil until they’re soft and fragrant, then add in some minced garlic for an extra boost of flavor.
Next, add in your cannellini beans, diced tomatoes, vegetable broth, and a sprinkle of rosemary, letting everything simmer together until the flavors have melded together in perfect harmony.
Now, it’s time to add in some tender ditalini pasta and a handful of fresh baby spinach, letting everything cook until the pasta is al dente and the spinach has wilted.
Finally, season with some salt, pepper, and a squeeze of fresh lemon juice, and you’re ready to serve up a bowl of creamy, dreamy white bean soup that’s sure to become a new favorite!
So go ahead, grab a spoon, and dig in to this comforting, creamy, and utterly delicious white bean soup that’s sure to warm your heart and fill your belly!
Printable Recipe
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried rosemary
- 1 cup ditalini pasta
- 2 cups baby spinach
- Salt, to taste
- Pepper, to taste
- Juice of 1 lemon
Instructions
- 1. Sauté onions, carrots, and celery in olive oil until soft and fragrant.
- 2. Add minced garlic and cook for an additional minute.
- 3. Stir in cannellini beans, diced tomatoes, vegetable broth, and rosemary.
- 4. Let the mixture simmer until flavors meld together.
- 5. Add ditalini pasta and baby spinach, cooking until pasta is al dente and spinach has wilted.
- 6. Season with salt, pepper, and a squeeze of fresh lemon juice before serving.
0 Comment