Ellen Schenker


Although this is not my Grandmother's recipe, I remember her making this often. She taught Grandma how to cook italian recipes. Great on a rainy day with crusty bread.


★★★★★ 1 vote



  • 1 Tbsp
    olive oil
  • 1 c
    chopped red onion
  • 2 clove
    garlic minced
  • 1 tsp
    basil, dried
  • 2
    carrots, chopped
  • 4 c
    lower sodium chicken broth
  • 1 can(s)
    14 1/2 oz. diced tomatoes with basil, garlic and oregano
  • 1/2 c
  • 1 15oz. can(s)
    white beans, drained and rinsed
  • 1/4 c
    grated pecorino romano cheese



  1. Heat the oil in a soup pot set over medium high. Add the onion, garlic, basil and carrots and cook, stirring for 3-4 minutes.
  2. Add the broth and tomatoes and bring to a boil.
  3. Stir in the pasta and cook 8 minutes or until nearly al dente.
  4. Stir in the beans and cook another two minutes. The pasta should be tender but not mushy and the soup should be fairly thick. Ladle the soup into bowls and top with grated cheese.

Printable Recipe Card


Course/Dish: Bean Soups

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