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
Why This Dish Is So Special
Tips To Improve This Recipe
- Add a splash of vinegar or lemon juice at the end to brighten the flavors.
- Stir occasionally to prevent the pasta from sticking and to help everything cook evenly.
Step 1
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, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, diced potato, carrots, chopped onion, garlic, parsley, Italian seasoning, salt, and pepper.
Step 2
After the pasta is ready, drain it and add everything else into the pot with the pasta. Give it a good stir to combine all those flavors. Bring the soup back up to a gentle boil, then lower the heat and let it simmer for 30 to 45 minutes so the flavors can meld together nicely.
Step 3
When it’s done, ladle the soup into bowls and drizzle a little olive oil on top. Sprinkle with Parmesan cheese if you like, and enjoy!
