A comforting and hearty soup combining pasta and beans, perfect for a cozy meal.
Dice the onion, carrots, and celery into small pieces.
Uniformly diced vegetables ensure even cooking and a pleasing texture.
Heat a large pot over medium heat and sauté the diced vegetables until softened.
Stir frequently to prevent sticking and to evenly cook the vegetables.
Add minced garlic to the pot and cook until fragrant.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Pour in the diced tomatoes, beans, tomato sauce, and spices. Stir well.
Rinse canned beans to reduce sodium content and improve flavor.
Simmer the soup on low heat for 45 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Cook the pasta in a separate pot of boiling water until al dente. Drain and set aside.
Cooking pasta separately prevents it from becoming mushy in the soup.
Add the cooked pasta and vinegar to the soup and stir well.
Adding vinegar brightens the flavors of the soup.
Serve the soup hot, garnished with fresh herbs if desired.
Serve with a slice of crusty bread for a complete meal.
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