Vegetarian Pasta And Bean Dinner Soup Recipe

About this recipe

A hearty and comforting vegetarian pasta and bean soup, perfect for dinner. Packed with fresh vegetables, tender beans, and ditalini pasta, this dish is both nutritious and satisfying.

Ingredients

• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 100 G Jumbo Garlic 100g
• 1 Kg Sabarot White Kidney Lingots Beans, 1Kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 500G Michele Portoghese Ditalini Rigati, 500G
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Parmesan Cheese | The Artisan Smokehouse
• - Nearly Naked Veg Basil 100g
• - Tata Salt

Instructions

1. 1. In a 4-quart saucepan, heat 1 tablespoon olive oil over medium-high heat. Add 1 cup diced onion, 1/2 cup diced celery, and 2 minced garlic cloves. Sauté until the onions are translucent, about 5 minutes.
2. 2. Add 1 can of chopped tomatoes and cook, stirring constantly, for 2 minutes. Then, add 6 ounces of uncooked white kidney beans and 4 cups of vegetable broth. Bring the mixture to a boil.
3. 3. Reduce the heat to medium, cover, and cook until the beans are tender, about 25 minutes.
4. 4. Stir in 1 cup diced zucchini and 1/2 cup diced red bell pepper. Cover and cook until the vegetables are tender, about 15 minutes.
5. 5. Add 1 1/2 ounces of ditalini pasta, 1 tablespoon chopped fresh basil, 1 teaspoon salt, and stir well. Cover and cook until the pasta is just al dente, about 8 minutes.
6. 6. Serve the soup hot, garnished with 2 ounces of grated parmesan cheese, divided evenly among the servings.