I know what you’re thinking……”What’s the girl (who isn’t that “into” soup) doing, sharing another soup recipe?” Well, what can I say? It’s been cold around here!! And, when you’re feeling chilled, there’s just nothing better than a nice, steaming hot bowl of soup to help warm you up!
I’ve been making this recipe for years, but I honestly couldn’t tell you where it originated. It’s just a recipe I have written out on a card in my recipe box. It’s a great mix of vegetables, with the addition of red kidney beans, for a little protein, and some ditalini pasta. There’s something about it that really brings me back to my grandmother’s kitchen. I think it’s the ditalini. My gramma used it quite a bit. I’ve shared a recipe for Pasta and Peas, in honor of her, in another post. I recommend you check it out!
Back to today’s recipe……..this soup is so comforting, so good for you, and so delicious!! I think I may have to go have another bowl right now!
Brussels Sprouts, Pasta, and Bean Soup (around 6 servings)
2 tblsp. olive oil
1 large onion, chopped fine (about 1 cup)
2 tsp. minced garlic
5 cups chicken broth ( I used water with chicken base added this time)
3 cups water
1 cup uncooked Ditalini pasta
10 oz. fresh brussels sprouts, cut length-wise in 1/4″ slices
5 oz. yellow squash, cut in 1/4″ dice
5 oz. zucchini, cut in 1/4″ dice
16 oz. can kidney beans, drained and rinsed
2 tsp. chopped fresh oregano or 1 tsp. dried
Salt and pepper, to taste
Pecorino Romano cheese, for grating