- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 teaspoon dried Italian seasoning (oregano, basil, thyme,rosemary)
- 1/2 teaspoon red pepper flakes (adjust to taste for spiciness)
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth (or chicken broth if preferred)
- 1 cup small pasta (such as ditalini or small shells)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- Salt and black pepper to taste
- Fresh basil leaves, chopped, for garnish
- Grated Parmesan cheese, for garnish (optional)
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until it becomes translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrot, celery, and bell peppers to the pot. Sauté the vegetables for about 5-7 minutes until they begin to soften.
Sprinkle the Italian seasoning and red pepper flakes over the vegetables. Stir to combine, allowing the spices to bloom for about a minute.
Pour in the diced tomatoes (with their juices) and vegetable broth. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld.
Add the small pasta to the soup and simmer for another 8-10 minutes or until the pasta is cooked al dente. Stir in the drained and rinsed cannellini beans and let them heat through for a few minutes.
Taste the soup and season with salt and black pepper to your liking. Adjust the red pepper flakes for additional spiciness if desired.
Ladle the spicy Italian soup into serving bowls. Garnish each bowl with chopped fresh basil leaves and grated Parmesan cheese if you like. Serve the spicy italian soup with some crusty bread or garlic bread for a complete meal.