Egg-Free Pasta e Fagioli Soup

Ingredients

• 1 cup Ditalini Pasta
• about 425 g Canned Cannellini Beans
• about 425 g Diced Tomatoes
• 1 medium Carrot
• 1 stalk Celery
• 1/2 medium Onion
• 2 cloves Garlic
• 6 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot, heat olive oil over medium heat. Sauté carrot, celery, and onion until softened.
2. 2Add garlic, oregano, and basil. Cook for 1 minute.
3. 3Add diced tomatoes, cannellini beans (drained and rinsed), and vegetable broth.
4. 4Bring to a boil, then reduce heat and simmer for 20 minutes.
5. 5Mix cornstarch with water to form a slurry. Stir into the soup to thicken.
6. 6Add ditalini pasta and cook until tender, about 10 minutes.
7. 7Season with salt and pepper to taste. Serve hot.

Substitutions

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