# Ingredients:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 stalks celery, diced
05 - 3 garlic cloves, minced
→ Beans and Pasta
06 - 1 can (15 oz) cannellini beans, drained and rinsed
07 - 1 can (15 oz) borlotti or kidney beans, drained and rinsed
08 - 3/4 cup small pasta (ditalini or elbow macaroni)
→ Broth and Tomato
09 - 1 can (14 oz) diced tomatoes
10 - 4 cups low-sodium vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon chili flakes (optional)
14 - Salt and freshly ground black pepper, to taste
→ Garnishes
15 - 1/4 cup chopped fresh parsley
16 - Grated Parmesan cheese, optional
17 - Extra virgin olive oil, for drizzling
# Instructions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 6 to 7 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes if using, salt, and pepper. Bring mixture to a gentle simmer.
04 - Stir in cannellini and borlotti beans, and simmer uncovered for 10 minutes to develop flavors.
05 - Add the pasta and cook according to package instructions (8 to 10 minutes) until al dente, stirring occasionally.
06 - Taste and adjust seasoning as needed. If the soup is too thick, add additional broth or water to reach desired consistency.
07 - Remove from heat and stir in chopped fresh parsley.
08 - Ladle into bowls and top with grated Parmesan and a drizzle of olive oil if desired. Serve warm.
