I love this simple Italian soup! This vegetarian version is warming without being heavy. Simply omit the parmesan to make it vegan. I make extra, because it freezes well and you can easily add extra vegetables to suit your taste!
3 tablespoons of olive oil
3 large garlic cloves, chopped
2 large Carrots, chopped
2 celery Stalks, chopped
1 onion, chopped
1 14oz/400g can of diced tomatoes
2 Tablespoons tomato paste
1 quart/400ml chicken or vegetable stock
2 Cans Cannellini Beans
1 (3-inch) piece Parmesan rind (optional, but if you
can get a hold of it, it adds a lot of flavor).
8 oz (227 g) mushrooms; sliced (I used Baby Bellas)
1¼ cups/125g Small Pasta (ie – Small shells or ditalini. I used a quinoa pasta.)
A couple of good handfuls of Flat leaf parsley, chopped
Salt & Pepper
Optional: top with shredded Parmesan
Heat the oil in a large stock pot, then cook the onion, carrot and celery until soft.
Add the garlic and cook another minute.
Pour in the stock, 1 can of beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using), diced tomatoes, and tomato paste, and bring to a boil.
Mash the 2nd can of beans with a little of the liquid from the can and then add it to the pot. Add the sliced mushrooms to the pot. Bring to a boil and then cover and lower the heat to the lowest setting. Let simmer for 1- 2 hours (stirring occasionally).
Remove from heat, remove the rind with a slotted spoon and discard.
Add the pasta, chopped parsley and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick).
Serve in bowls topped grated Italian cheese and a sprinkling of chopped parsley.
Recipe adapted from Erren’s Kitchen