I made this soup on the weekend for my daughter and I to eat (my husband isn’t big on soups or vegetables so more for us!)
She was a big fan. The original recipe calls for 1 15oz can of cannelini or white beans but we can’t do legumes because of food sensitivies. The soup tasted great with out them anyway.
1 tbsp olive oil
1 onion, diced
1 carrot, chopped
2 stalks celery, sliced
2 cloves garlic, minced
3 cups chicken or vegetable broth
1 cup water
1 can (14 1/2 oz) diced tomatoes, not drained
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper to taste
1 cup pasta (we used brown rice fusilli pasta)
Heat the oil in a large saucepan over medium heat. Add the onion, carrots and celery and saute under tender. Add the garlic, broth, water, tomatoes, basil, oregano, salt and pepper.
Bring to a boil, reduce heat and simmer for 10 minutes.
Add the pasta and cooke another 10-15 minutes until the pasta is cooked.