Hearty enough for a meal, this soup is thick with beans, vegetables, pasta, and flavor. It leans on canned beans and tomatoes, but if you aren’t in a hurry, it’d be even better with homemade.
If you like, toss a couple of Parmesan rinds into the pot while the pasta and vegetables are simmering and/or serve the soup with a topping of freshly shredded Parmesan.
On the side, a hunk of warm bread and a crisp, green salad.
WHAT YOU NEED:
2 tablespoons olive oil
1 large onion, cut into 1/4-inch dice
2 stalks celery, cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
4 cloves garlic, pressed through a garlic press or minced
8 cups reduced-sodium chicken or vegetable broth
One 28-ounce can diced tomatoes
One 15-ounce can garbanzo beans, drained
One 15-ounce can kidney beans, drained
1 cup uncooked elbow macaroni pasta
1 cup fresh or frozen peas
2 tablespoons chopped fresh oregano
Salt and pepper to taste
HOW TO MAKE:
In a large saucepan or small stockpot over medium-high heat, warm the oil.
Add the onion and cook, stirring occasionally, for 4 minutes.
Add the celery, carrot, and garlic and cook, stirring occasionally, until the vegetables are starting to soften, about 3 minutes.
Add the broth, tomatoes, garbanzos, and beans and bring to a boil.
Add the pasta and peas and cook, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes.