A comforting and flavorful Italian-inspired soup with beans, vegetables, and pasta.
Heat a large saucepan over medium heat and add a drizzle of olive oil.
Ensure the saucepan is hot before adding the oil to prevent sticking.
Add the chopped onion, carrot, celery, and minced garlic to the saucepan. Sauté until softened.
Stir frequently to avoid burning the garlic.
Stir in the diced tomatoes, tomato sauce, and seasonings. Mix well.
Adding the seasonings at this stage helps to bloom their flavors.
Add the drained beans and white vinegar. Stir to combine.
Rinse the beans if using canned to reduce sodium content.
Pour in enough water to cover the ingredients and bring to a simmer. Cook for 30 minutes.
Stir occasionally to prevent sticking to the bottom.
Cook the pasta separately according to package instructions, then drain.
Cooking the pasta separately prevents it from absorbing too much soup liquid.
Add the cooked pasta to the soup and stir to combine. Simmer for an additional 5 minutes.
Taste and adjust seasoning if needed before serving.
Serve the soup hot, garnished with grated Parmesan cheese if desired.
Pair with crusty bread for a complete meal.
