Italian Pasta Soup

  • 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

  1. In a large pot heat the oil over medium high heat.
  2. Saute the onions for about 5 minutes or until translucent in color.
  3. Add the garlic and cook for just a minute or two.
  4. Add the broth, tomato sauce, tomatoes, carrots, celery, oregano and basil.
  5. Bring to a boil and add the pasta and both beans.
  6. Reduce heat to medium high and cook the soup for 6 to 8 minutes. You are looking for al dente pasta.
  7. Add the salt and pepper, stir and then taste.
  8. Serve hot with crusty bread or bread sticks.