Classic Italian Bean Pasta Soup (Print Version)

# Ingredients:

→ Base

01 - 2 tablespoons olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 stalks celery, diced
06 - 4 ounces diced bacon (optional)

→ Soup

07 - 1 can (14.5 oz) diced tomatoes
08 - 4 cups low sodium chicken broth
09 - 1 can (15 oz) cannellini beans, drained and rinsed
10 - 1 can (15 oz) red kidney beans, drained and rinsed
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - ½ teaspoon red pepper flakes (optional)
14 - 1 chicken bouillon cube
15 - 1 cup ditalini pasta or other small pasta
16 - salt and pepper to taste

→ For Serving

17 - freshly grated Parmesan cheese
18 - chopped fresh parsley

# Instructions:

01 - Heat olive oil in Dutch oven over medium heat. Cook onion, garlic, carrots, and celery for 5-7 minutes until softened.
02 - Cook diced bacon for 3-4 minutes until crispy and fat has rendered.
03 - Add tomatoes and broth. Bring to boil. Add beans, herbs, spices, and bouillon. Season with salt and pepper. Simmer 15 minutes.
04 - Add ditalini pasta and cook 8-10 minutes until al dente. Add more broth if needed for desired consistency.
05 - Ladle into bowls and top with Parmesan cheese and fresh parsley.

# Notes:

01 - Add a Parmesan rind while simmering for extra flavor
02 - Mash some beans for creamier texture
03 - Tastes even better the next day

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