Let’s start our soup by heating a couple tablespoons of olive oil in a soup pot, and over medium heat sautéing 1/2 of a diced, white onion…
1 diced carrot…
1 clove of minced garlic…
1 zucchini, chopped…
And 1 bundle of chopped asparagus.
Season your veggies with a little sea salt and fresh pepper. Continue to sauté this gorgeous pot of veggies for about 5 minutes…
Then add 1 can of drained white beans….
(Kidney beans would be awesome as well!)
1 can of diced tomatoes…
1 tablespoon of tomato paste…
1 tablespoon of Italian seasoning…
And one 32 oz carton of chicken broth (veggie broth would also work).
Bring your soup to a low simmer…
Now for the fun part!
In a blender, puree 1 1/2 cups of soup…
Along with 1 big handful of parmesan cheese!
I loved the texture this step gave to the soup, but you can totally skip it! Just don’t skip the cheese. Never, ever skip the cheese.
Add your pureed soup back into the pot. Bring your soup to a boil, then add 1 cup of ditalini pasta.
This is when my boys start to hover around the kitchen asking, “Is dinner ready yet?!”
Once your pasta is al dente, grab a spoon and dish up!
- Serves 6
- 1/2 white onion, chopped
- 1 carrot, diced
- 1 zucchini, diced
- 1 bundle asparagus, chopped
- 1 clove garlic, minced
- 1 can drained, white beans
- 1 can diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 32oz chicken (or veggie) stock
- 1 cup parmesan cheese1
- 1 cup ditalini
- salt and pepper to taste