Ingredients
- 5 ½ cups water
- 1 pound ditalini pasta
- 4 (4 ounce) cans tomato sauce (such as Hunt's®)
- 1 (15 ounce) can cannellini beans
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can black-eyed peas
- 1 ½ cups frozen green peas
- 1 (15.25 ounce) can whole kernel corn
- 1 large potato, diced
- 2 carrots, diced
- 1 onion, diced
- 1 small head of garlic, peeled and minced
- 1 teaspoon chopped fresh parsley, or to taste
- 1 pinch Italian seasoning
- 1 pinch salt and ground black pepper
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon grated Parmesan cheese, or to taste
What Makes This Dish So Tasty
Tips To Improve This Recipe
- Cook the pasta separately and add it at the end to avoid it becoming mushy.
- Stir occasionally while simmering to prevent sticking and ensure even cooking.
Directions
Bring a large pot of water to a boil. Once it’s bubbling, add the ditalini pasta and cook it for about 12 minutes, giving it a stir now and then so it doesn’t stick. While the pasta is cooking, gather your tomato sauce, beans, peas, veggies, and seasonings. Drain the pasta and add it back into the pot along with the tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, diced potato, carrots, chopped onion, minced garlic, parsley, Italian seasoning, salt, and pepper. Give everything a good stir and bring the soup back up to a boil. Then turn the heat down low and let it simmer gently for 30 to 45 minutes so all those flavors can really come together. When you’re ready to serve, drizzle a little olive oil on top and sprinkle with some Parmesan cheese for that perfect finishing touch.
