Ingredients
Scale
- 1/2 cup olive oil (divided)
- 1 cup onion (diced)
- 2 cloves garlic (minced)
- 1 cup carrot (diced)
- 1 cup celery (diced)
- 1 cup potato (diced)
- 1 tablespoon kosher salt
- 15 ounces cannellini beans (drained)
- 14.5 ounces canned tomatoes (diced, drained)
- 1 quart water (cold)
- 1 quart beef broth
- parmesan rind
- 8 ounces pasta (ditallini or elbow macaroni)
- 1 tablespoon butter
- 1 cup parmesan cheese (grated, divided)
Instructions
- In a large pot, heat 1/4 cup of olive oil over medium heat. Sauté diced onion and minced garlic until translucent.
- Add diced carrots, celery, and potatoes. Sauté for about 10 minutes until softened.
- Stir in drained cannellini beans, diced tomatoes, cold water, beef broth, salt, and pepper. Mix well.
- Bring to a boil, then reduce heat and simmer with the parmesan rind for 45–60 minutes.
- Remove the parmesan rind and use an immersion blender to partially blend the soup for desired consistency.
- Add uncooked pasta directly to the pot and cook according to package instructions until al dente.
- Turn off heat; stir in butter and grated parmesan cheese until melted through.
- Serve hot with a drizzle of reserved olive oil and additional parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 45–60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg