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.