- 5 1/2 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 1/2 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
- Bring water to a boil in a large soup pot and stir ditalini pasta into the boiling water. Cook, stirring occasionally, for 12 minutes.
- Stir tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, potato, carrots, onion, garlic, parsley, Italian seasoning, salt, and black pepper into pasta. Bring soup to a boil, reduce heat to low, and simmer to blend flavors, 30 to 45 minutes.
- Serve topped with olive oil and Parmesan cheese.
05/24/2018
recipepes.com
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