Ingredients:
- 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 chopped tomatoes or pureed tomatoes
- 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).
- 1¼ cups/125g Small Pasta (ie – Small shells or ditalini)
- A couple of good handfuls of Flat leaf parsley, chopped
- Salt & Pepper
Directions:
- Heat the oil in a large stock pot, then cook the onion, carrot and celery until soft.
- Add the garlic and cook another minute.
- Once cooked put into the crockpot along with the stock, 1 can of beans beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes,
- Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the crockpot. Cook on low 5-6 hours or on high for 2-3
- About 30 minutes before its done cooking add the pasta, chopped 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 if you wish
Thank you so much for a recipe made with REAL FOOD! No prepared mixes! Awesome!
I love making home made soups. This one sounds delicious!
Anything you can cook in a crock pot is a time saver. Tasty and healthy recipe,thank you.
We love Olive Garden but we’ve been trying to make more meals at home so this is absolutely perfect. I would love to try this
this recipe is awesome thanks love veggie soup
This sounds great! My husband and I love that soup at the Olive Garden.
i love to try new soup recipes, i’ll be adding this one as well!
It looks so delicious!! :Q__