This soup is delicious, easy, and fast so it’s a triple win!

2 tablespoons olive oil

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

3 cloves garlic, pressed or minced

2 bay leaves

3 (15 oz each) cans diced tomatoes

2 (14.5 oz each) cans vegetable broth

2 (14 oz each) cans cannellini beans, rinsed and drained

1 teaspoon thyme

1 teaspoon basil

1/2 teaspoon rosemary

1 teaspoon salt

1/2 teaspoon pepper

1 cup ditalini or other small pasta

grated Parmesan for sprikling

1 In a large pot or Dutch Oven, heat olive oil over medium high heat. Add onion, carrot, and celery and saute until softened, about 5 minutes. Add garlic and cook for an additional 2 minutes. Stir in bay leaves.

2 Add tomatoes, broth, and beans. Stir in thyme, basil, rosemary, salt, and pepper. Let simmer on low for 15 minutes.

3 Stir in pasta and turn up heat to medium. Cook until pasta is tender, about 10 minutes. Remove bay leaves. Serve sprinkled with Parmesan.

recipe from Two Peas and Their Pod