White Bean & Pasta Soup w/ Lemon and Basil

White Bean & Pasta Soup w/ Lemon and Basil
Serves 6
A hearty soup that is so warm and comforting that you will savor every spoonful. Freshly squeezed lemon and a garnish of basil tie together all the amazing flavors. This soup makes a filling meal when served with a big salad and warm crusty bread!
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1-2 tablespoons olive oil
  2. 1 onion, diced
  3. 3 garlic cloves, minced
  4. 3 carrots, diced
  5. 2 celery stalks, diced
  6. 1 14-ounce can chickpeas, rinsed and drained
  7. 1 14-ounce can white cannellini beans, rinsed and drained
  8. 1 14-ounce can crushed tomatoes
  9. 1 14-ounce can diced tomatoes
  10. 4-6 cups vegetable broth or bullion cubes
  11. 1 cup dry ditalini pasta
  12. salt & pepper, to taste
  13. juice of 1 lemon
  14. fresh basil, for garnish
Instructions
  1. In a large heavy bottomed pot, add olive oil and turn to medium heat. Cook the onion, garlic, carrots, and celery until soft, about 5-6 minutes. Season lightly with salt and pepper.
  2. Add the chickpeas and cannellini beans, as well as the crushed tomatoes and diced tomatoes. Pour in broth and give everything a good stir. Season with salt and pepper. Bring to boil, then simmer at least 30 minutes until carrots are tender.
  3. Meanwhile, in a separate pot, bring water to a boil and cook pasta according to directions on package. Keep the pasta separate from the soup so that the pasta can maintain its texture. Add a serving of pasta to each individual bowl when ready to serve.
  4. Once soup is done, stir in the lemon juice.
  5. Let cool slightly before serving. Garnish with fresh basil.
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2 Responses to White Bean & Pasta Soup w/ Lemon and Basil

  1. Thanks for sharing on Best of the Weekend – this recipe is being featured tonight!

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