I made this soup on the weekend for my daughter and I to eat (my husband isn’t big on soups or vegetables so more for us!)


She was a big fan. The original recipe calls for 1 15oz can of cannelini or white beans but we can’t do legumes because of food sensitivies. The soup tasted great with out them anyway.



1 tbsp olive oil

1 onion, diced

1 carrot, chopped

2 stalks celery, sliced

2 cloves garlic, minced

3 cups chicken or vegetable broth

1 cup water

1 can (14 1/2 oz) diced tomatoes, not drainedsoup2

1/2 tsp dried basil

1/2 tsp dried oregano

salt and pepper to taste

1 cup pasta (we used brown rice fusilli pasta)


Heat the oil in a large saucepan over medium heat. Add the onion, carrots and celery and saute under tender. Add the garlic, broth, water, tomatoes, basil, oregano, salt and pepper.

Bring to a boil, reduce heat and simmer for 10 minutes.

Add the pasta and cooke another 10-15 minutes until the pasta is cooked.


Bon Appetite!