Follow these steps for perfect results
extra-virgin olive oil
garlic
chopped
yellow onions
finely chopped
celery
diced
carrots
diced
fresh rosemary or thyme leaves
finely chopped
cannellini beans
drained
diced tomatoes
diced
green or yellow zucchini
diced
tubetti pasta
uncooked
chicken broth
salt
black pepper
freshly ground
Parmesan cheese
shredded
Heat olive oil in a 6-quart stockpot over medium-high heat.
Add garlic and cook until it begins to brown, stirring continuously.
Stir in onions, celery, and carrots. Cook for 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Stir in rosemary, beans, tomatoes, zucchini, pasta, and chicken broth. Bring to a boil.
Reduce heat to low, cover, and simmer for about 20 minutes, or until pasta is tender.
Season with salt and pepper to taste.
Serve hot, topped with shredded Parmesan cheese.
Expert advice for the best results
Add a splash of red wine vinegar for extra tang.
Adjust the amount of broth to your desired consistency.
For a spicier soup, add a pinch of red pepper flakes.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance and stored in the refrigerator.
Serve in a bowl, garnished with a sprinkle of Parmesan cheese and a drizzle of olive oil.
Serve with crusty bread or garlic bread.
Pair with a simple side salad.
A classic Italian pairing.
A lighter, crisp option.
Discover the story behind this recipe
A traditional peasant dish, using seasonal vegetables.
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