Italy is the home of this legendary, thick pasta and bean soup. Serve with Italian bread and salad for an easy, satisfying soup-supper.
Sauté onion in olive oil until translucent and lightly browned. Combine all ingredients except beans and pasta in a large pot. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
Combine all ingredients except broccoli, beans and pasta in a large pot. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
Add broccoli, beans and simmer an additional 30 minutes. Just before serving, prepare pasta according to package instructions. Drain and add to pot. Serve hot in bowls.
Note: To use fresh basil instead of dried, chiffonade ½ cup fresh basil (cut in small strips) and add to soup just before serving.
Serves 6
Servings 6