Classic Italian Pasta and Bean Soup
Ingredients
- 4 cloves garlic, peeled, thinly sliced
- 1/4 cup olive oil
- 2 cups mixed small pasta (such as ditalini, small shells, elbows, and farfalle)
- 1/2 sweet onion, finely diced
- 1 1/2 cups water
- 1 (28 ounce) can chopped tomatoes
- 2 tablespoons tomato paste
- 1 sprig fresh basil
- 1 (14 ounce) can chickpeas or cannellini beans, drained and rinsed
- Grated parmesan cheese, for serving
Preparation
Toast garlic in olive oil until golden, about 5 minutes. Remove from pan with a slotted spoon and transfer to a plate.
Add diced onion and tomato paste to pan and cook over medium heat until softened, about 8 minutes.
Add mixed pasta, diced tomatoes, basil, and water with a big pinch of salt. Cover and cook for about 10-12 minutes, stirring once or twice to ensure no pasta is sticking to the bottom of the pot. Discard basil sprigs. Add cannellini beans and cook for another minute or two to let the beans incorporate into the sauce. Stir in about 1/4 cup grated parmesan cheese.
Serve into bowls and top each with some crispy garlic chips and more parmesan cheese.
