Categories: Soup

Ingredients

• 3 tbsp. olive oil
• 1 large onion, cut into 1/2-inch dice
• 6 garlic cloves, minced
• 2 medium carrots, cut into 1/2-inch dice
• 2 celery stalks, cut into 1/2-inch dice
• 7 cups chicken broth
• 28 oz. can diced tomatoes in juice
• 15 oz. can cannellini beans, drained and rinsed
• 15 oz. can green beans, undrained
• 1 tsp dried basil
• 1 tsp dried oregano
• Kosher salt and black pepper
• 1/4 tsp red pepper flakes
• 2/3 cup short pasta (like wheels)
• 1 cup finely grated Parmigiano-Reggiano, plus more for garnish
• Chili Mayo Toasts (see recipe)

Directions

1. In a large soup pot, heat the oil over medium heat. Add the onion and cook until tender and translucent, about 8 minutes. Add the garlic and cook 1 additional minute. Add the carrots and celery and cook until slightly softened, about 4 minutes.

2. Add the broth, diced tomatoes, cannellini beans, green beans (with the liquid from the can), basil, oregano, 2 1/2 tsp salt, 1/2 tsp black pepper and red pepper flakes. Increase the heat to high, bring to a boil, then reduce to a simmer and cook until the liquid thickens slightly, about 20 minutes.

3. Add the pasta and cook until tender, about 10 minutes or so. Stir in the Parm and season to taste with salt and black pepper. Garnish with more Parm. Serve with the chili mayo toasts.

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