A comforting and flavorful soup featuring beans, basil, and a medley of fresh ingredients.
In a large saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
Ensure the onion is finely chopped for even cooking.
Add the chopped tomatoes, garlic, and oregano to the saucepan. Cook until the tomatoes soften.
Stir occasionally to prevent sticking.
Pour in the cooked beans and 4 cups of water. Simmer until the flavors meld together.
You can use vegetable stock instead of water for a richer flavor.
Cook the pasta separately according to package instructions. Drain and set aside.
Reserve some pasta water to adjust the soup's consistency if needed.
Blend half of the soup mixture until smooth, then return it to the saucepan.
Blending part of the soup adds creaminess without the need for cream.
Stir in the cooked pasta and fresh basil. Season with salt and pepper to taste.
Add the basil just before serving to retain its fresh flavor.
Serve the soup hot, garnished with additional basil leaves if desired.
Pair with crusty bread for a complete meal.
