A simple soup recipe from America's Test Kitchen.
Small pasta shapes such as orzo and ditalini work best in this hearty, easy-to-make soup. Look for an "Italian Blend" of frozen zucchini, carrots, broccoli, and beans in your supermarket's frozen section.
Serves 4 to 6.
6 cups MSPI-friendly low-sodium chicken broth
1 (15.5-oz.) can cannellini beans, drained and rinsed
1 (28-oz.) can diced tomatoes
2 tbsp. extra-virgin olive oil, plus extra for serving
2 onions, chopped fine
4 garlic cloves, minced
1/2 cup pasta, dry (see above)
1 (16-oz.) bag frozen vegetables (see above)
1/4 cup minced fresh basil leaves
Salt and pepper
Bring broth, beans, and tomatoes to boil in large saucepan. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Add onions and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes. Stir in vegetables and basil and cook until heated through, about 2 minutes. Season with salt and pepper. Serve with additional olive oil for drizzling.