White Bean Pasta Soup

🧂 Ingredients

• 2 Cups Onions

  Chopped
• 1 Cup Carrots

  Chopped
• 1 Cup Celery

  Chopped
• 2 Garlic Cloves
• 1 Tbsp. Fresh Thyme

  1 Tsp dried
• 1 Tbsp. Fresh Rosemary

  1 Tsp dried
• 1 Tsp Dried Oregano
• 2 Tbsp. Extra Virgin Olive Oil
• 1 Cup Ditalini Pasta

  any other small pasta
• 1 Cup Cannellini Beans

  other white bean
• 4 Cups Vegetable stock

  replace with water
• 4 Cups Water
• 3 Tsp Salt

  or to taste
• Black pepper

  ground, to taste
• 1 Tbsp. Lemon juice

Instructions

• 1 Chop all vegetables
• 2 Add Oil to a large soup pot, and heat over medium. Once Oil is hot, add the
  Onions, and allow the onions to sweat.
• 3 Once the onions begin to turn translucent, add the garlic, carrots, and celery
  spaced 30-45 seconds apart, lightly stirring each in before the other.
• 4 Add the Thyme, Rosemary, and Oregano, along with 1 Tsp of salt (save the other 1
  Tsp in case needed later) and pepper to combine.
• 5 Add the cannellini beans, along with vegetable stock, and water and bring to a
  boil.
• 6 Once the soup is boiling, lower the heat to low, and add in the Ditalini, and
  cook for 7-8 minutes until pasta reaches Al dente
• 7 Once the pasta is cooked, turn off the heat, and add the lemon juice.
• 8 Serve and Enjoy

Nutrition Info