Vegetable and Bean Soup

A deeply comforting Italian-inspired soup brimming with cannellini beans, ditalini pasta, and an abundance of fresh vegetables, all simmered in a flavorful herb broth. Served with crusty bread and a light arugula salad.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.70/serving

Dietary

• Egg-Free
• High-Fiber
• Nut-Free
• Pescatarian
• Soy-Free
• Vegetarian

Tags

• budget-friendly
• comfort food
• one-pot
• savory

Ingredients

• 4 tablespoon olive oil (for salad dressing)
• 1 yellow onion (large, chopped)
• 2 carrots (peeled, diced)
• 2 celeries (diced)
• 4 clove garlic (minced)
• 1 can crushed tomatoes (28-ounce)
• 6 cup vegetable broth
• 1 bay leaf
• 2 can cannellini beans (15-ounce, rinsed, drained)
• 1 cup ditalini pasta (uncooked)
• 1.75 teaspoon salt (for salad dressing)
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley (chopped, for garnish)
• 0.5 cup Parmesan cheese (grated, for serving)
• 1 baguette (for serving)
• 5 ounce arugula
• 1 tablespoon red wine vinegar (for salad dressing)
• 1 pinch black pepper (for salad dressing)

Instructions

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 8-10 minutes until the vegetables are softened.
2. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add the crushed tomatoes, vegetable broth, and bay leaf. Bring to a simmer, then reduce heat, cover, and cook for 15 minutes.
4. Stir in the rinsed and drained cannellini beans and ditalini pasta. Increase heat to medium-low and simmer, stirring occasionally, for 10-12 minutes, or until the pasta is al dente.
5. Remove the bay leaf. Season the soup with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper, adjusting to taste.
6. Prepare the arugula salad: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1/4 teaspoon of salt, and a pinch of black pepper. Toss the dressing with 5 ounces of arugula just before serving.
7. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and grated Parmesan cheese, if desired. Serve immediately with the tossed arugula salad and crusty baguette or bread.

Notes

To reheat, gently warm portions on the stovetop or in the microwave. Add a splash of broth or water if the soup is too thick. Leftovers are delicious for up to 3 days. Pasta may absorb more liquid upon reheating; add extra broth or water to adjust consistency.

Nutrition (per serving)

• Calories: 420
• Protein: 18.2 g
• Carbohydrates: 65.5 g
• Fat: 10.5 g
• Fiber: 15 g
• Sodium: 810 mg
• Saturated Fat: 2.8 g
• Sugar: 8 g
• Cholesterol: 12 mg