sallye bates


This is a classic Italian soup that is good served with garlic toast or italian bread

★★★★★ 1 vote
20 Min
45 Min
Stove Top


1 medium
white onion
2 ribs
8 oz
matchstick carrots
4 Tbsp
extra virgin olive oil
2 clove
garlic, finely chopped
2 can(s)
low sodium chicken broth
1 can(s)
cannellini beans (15 oz)
1 can(s)
diced fire roasted tomatoes (14-15 oz)
1 c
cut green beans, fresh or frozen
1 c
frozen small lima beans
7 to 10 oz
frozen whole kernel corn (optional)
1 can(s)
hunts tomato paste (small)
1 c
ditalini pasta, uncooked (this is the little round tubular ones)
2 c
packed dark green leafy veggies (kale, escarole, chard. arugula)
1/4 c
grated romano cheese
salt & pepper to taste


1Peel onion and quarter and place in food processor.
Cut celery into 1-1/2" pieces and add to food processor.
Peel garlic cloves and add to food processor.
Pulse just until coarsely diced.
2Combine onion, carrot, celery, olive oil and garlic in large non-stick saucepan. Cover and cook over low heat about 10 minutes until vegetables are tender but not brown
3Stir in broth, cannellini beans, tomato paste, and tomatoes with liquid. Cover and cook about 15 minutes until flavors are blended
4Add pasta, corn, green beans, lima beans and escarole to mixture.

Cook uncovered 10-12 minutes or until vegetables are very tender and mixture is thick

Add salt and pepper to taste

Blend in cheese and serve with a sprinkle of grated cheese on top

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy