Serves: 8-10 Prep Time: 10 minutes Cook Time: 20 minutes1 tablespoon olive oil
1 medium red onion, chopped into 1″ pieces
3-4 medium carrots, peeled and chopped into 1″ pieces
2 stalks celery, chopped into 1″ pieces
3 cloves garlic, minced
2 tablespoons tomato paste
6 cups beef stock
1 teaspoon salt
1/2 teaspoon pepper
1 pound dried ditalini pasta
1 can (15 ounces) garbanzo beans, drained
1 sprig rosemary
2 dried bay leaves
2 tablespoons butter in a large stock pot over medium/high heat saute the onion, carrots, and celery in the olive oil until slightly tender (approximately 2 minutes).
-Stir in the garlic and tomato paste. Continue to cook over medium/high heat for 2 minutes until the garlic is fragrant and the tomato paste has developed its flavor.
-Stir in the beef stock, salt, pepper, rosemary, and bay leaves. Bring to a simmer.
-Add in garbanzo beans and the ditalini pasta.
-Simmer for an additional 10-12 minutes until the pasta is cooked and the soup is heated through.
-Remove the bay leaves and the rosemary sprig.
-To finish, add the butter and ladle the soup into bowls.
Soup lovers far and wide will love this rich and hearty meatless Tuscan pasta soup. The pasta…the beans….the base (you know it’s all about that base… LOL), that will have your family lining up for seconds, and maybe even third helpings! Keeping warm this winter never tasted so good 🙂
I hope you’ve enjoyed this original Kudos Kitchen recipe as much as I’ve enjoyed bringing it to you. Should you have any questions or comments regarding this recipe for Meatless Tuscan Pasta Soup, or anything else you see on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my great pleasure to get back with a reply as soon as possible.
Until we eat again, I hope you have a delicious day!