Ingredients
6 cups low-sodium chicken broth
1 (15.5-ounce) can cannellini beans, drained and rinsed
1 (28-ounce) can diced tomatoes
2 tablespoons extra-virgin olive oil, plus extra for serving
2 onions, chopped fine
4 garlic cloves, minced
1/2 cup pasta, dry (Small pasta shapes such as orzo and ditalini work best)
1 (16-ounce) bag frozen vegetables (Frozen zucchini, carrots, broccoli, and beans are sometimes called an “Italian Blend,” and can be found in your supermarket’s frozen section. )
1/4 cup minced fresh basil leaves
Table salt and ground black pepper
Preparation
Bring broth, beans, and tomatoes to boil in large saucepan. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Add onions and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes. Stir in vegetables and basil and cook until heated through, about 2 minutes. Season with salt and pepper. Serve with additional olive oil for drizzling.
