Categories: soups

Ingredients

• 1 medium onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried rosemary
• Coarse salt and ground pepper
• 1 tablespoon tomato paste
• 2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed
• 4 cups reduced-sodium canned chicken broth
• 3/4 cup tubetti, ditalini, or other short, tubular pasta
• 1/4 cup chopped fresh parsley

Directions

1. In a stock pot add onion and carrots; cook until vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.

2. Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.

3. With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.

4. To serve, ladle soup into bowls; sprinkle with parsley.

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