Instructions:
- Sauté vegetables:
Heat olive oil in a large pot or Dutch oven. Add chopped onions and celery. Cook until onions become slightly transparent. - Add seasonings:
Season with salt, pepper, parsley, Spanish seasoning, and red pepper flakes. Cook for another 5 minutes. - Simmer:
Stir in tomato sauce and chicken broth. Let the soup simmer for 15 minutes. - Cook pasta and beans:
Add the uncooked spaghetti and beans (with their liquid) to the pot. Simmer until the pasta is al dente, about 15 minutes. - Serve:
Before serving, sprinkle with grated Parmesan cheese. This soup pairs well with breadsticks or crusty toast.
Pro Tip: To prevent soggy pasta, cook the pasta separately and add it to the soup just before serving.
Enjoy with your favorite sandwich, roasted veggies, or salad!
Pro Tips:
- Prevent soggy pasta: Cook pasta separately and add just before serving.
- Boost flavor: Add a Parmesan rind to the broth while simmering for extra richness.
- Extra veggies: Toss in spinach, zucchini, or carrots for added nutrition.
Nutrition (per serving):
- Calories: 250
- Protein: 9g
- Carbohydrates: 38g
- Fat: 7g
- Fiber: 6g
- Sodium: 620mg