Description
This creamy sun-dried tomato soup is packed with hearty vegetables, tender pasta, and a rich, savory broth. It’s a quick and easy recipe that feels indulgent, but it’s made with wholesome ingredients.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 large carrots, diced
- 2 stalks celery, diced
- 5 cloves garlic, minced
- 1/3 cup sun-dried tomatoes packed in oil, chopped
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 4 cups vegetable broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 1/2 cups (6 oz) ditalini pasta
- 1/4 cup heavy cream or cashew cream
- 1 cup baby spinach
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the garlic, sun-dried tomatoes, tomato paste, and Italian seasoning, cooking for an additional 2 minutes until fragrant.
- Add the vegetable broth and cannellini beans. Stir well and bring the mixture to a boil.
- Add the ditalini pasta, reduce heat to a simmer, and cook according to package instructions until al dente, stirring occasionally to prevent sticking.
- Reduce the heat to low. Stir in the heavy cream and chopped spinach. Cook for 1-2 minutes, or until the spinach is wilted and the soup is heated through.
- Taste and adjust seasoning with salt and pepper if needed. Serve warm.