- 8 oz. ditalini pasta
- 1 Tablespoons coconut oil
- 1 cup white onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (15 oz.) diced tomatoes or fresh tomatoes to measure that amount (diced)
- 1 can (8 oz.) tomato sauce
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (15 oz.) cannellini beans
- 1 can (15 oz.) kidney beans
- 1 teaspoon sea salt
- 1/4 teaspoon black ground pepper
Instructions
- In a large pot heat the oil over medium high heat.
- Saute the onions for about 5 minutes or until translucent in color.
- Add the garlic and cook for just a minute or two.
- Add the broth, tomato sauce, tomatoes, carrots, celery, oregano and basil.
- Bring to a boil and add the pasta and both beans.
- Reduce heat to medium high and cook the soup for 6 to 8 minutes. You are looking for al dente pasta.
- Add the salt and pepper, stir and then taste.
- Serve hot with crusty bread or bread sticks.