Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 (15 ounce) can mixed kidney and cannellini beans, rinsed and drained
  • 3/4 cup small pasta shapes (ditalini, shells, or elbow macaroni)
  • 1 tsp dried basil
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and the onions are translucent. This creates the essential soffritto base.
  2. Add the minced garlic and sauté for 1 minute until fragrant. Add the entire can of crushed tomatoes and 2 cups of the vegetable broth. Add the dried basil, and season heavily with salt and pepper. Bring to a rapid simmer for 5 minutes to concentrate the tomato flavor and reduce the liquid slightly.
  3. Pour in the remaining 4 cups of vegetable broth. Bring the mixture back to a boil, then reduce the heat to a steady simmer. Cook for 5 minutes.
  4. Stir in the rinsed and drained beans and the 3/4 cup of small pasta shapes. Simmer for 4–5 minutes, or until the pasta is al dente (check package directions for exact time). Be careful not to overcook the pasta, especially if serving immediately or planning for leftovers.
  5. Taste and adjust seasonings, adding more salt, pepper, or a pinch of red pepper flakes if desired. Serve immediately while hot.