开云体育

Heat a large, heavy-bottomed pot over medium-high heat, and add the olive oil.

Add carrots, celery, and onion to the pot and sauté for 3-4 minutes, until starting to turn translucent and tender. Reduce heat to medium and add garlic, oregano, basil, pepper, and salt, and continue cooking for another 1-2 minutes or until fragrant.

Add the kidney beans, cannellini beans, fire roasted tomatoes, crushed tomatoes, and white balsamic vinegar to the pot, then pour the vegetable stock into the pot. Stir to combine, increase heat to medium-high and bring to a low boil.

Stir the pasta into the simmering soup and cook for 7-8 minutes for regular pasta or 5-6 minutes for gluten free pasta, or until the pasta is al dente. If soup appears too thick, add more vegetable stock to reach the desired

consistency. Adjust seasoning with salt and pepper, if needed.

Ladle into soup bowls and serve with grated Parmesan cheese, if desired.