Ingredients:
- 1 large Garlic Clove
- ½ Onion, diced
- 1 large Carrot, diced
- 1 Celery stalk, diced
- 1 ½ cups Chicken Broth
- ½ cup Water
- 8 oz Diced Tomatoes
- 8 oz Tomato Sauce
- ½ tsp Dried Basil
- ½ tsp Dried Oregano
- ¼ tsp Dried Thyme
- 8 oz Dark Red Kidney Beans, drained and rinsed
- 8 oz Great Northern Beans, drained and rinsed
- ½ cup Ditalini Pasta
Directions:
- In a dutch oven heat 1 Tbsp Olive Oil and add the onion, carrots, celery, garlic, salt and pepper to the pot and cook until the vegetables have softened, about 4 – 5 minutes.
- Add the chicken broth, water, tomato sauce, diced tomatoes, basil, oregano, thyme, beans, salt and pepper.
- Bring to a boil and turn heat down and simmer, covered, for 20 – 30 minutes.
- When ready to serve cook the pasta to al dente, about 6 minutes.
- Ladle the soup into bowls and add the pasta to each of the bowls.
- Shave fresh Pecorino Romano or Parmigiana Cheese on top and enjoy!
