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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

Nutrition Info

474.8 calories carbohydrate: 94.2 g cholesterol: 0.2 mg fat: 3 g fiber: 13.8 g protein: 19.9 g saturatedFat: 0.5 g servingSize: - sodium: 890.2 mg sugar: 9.2 g transFat: : - unsaturatedFat: : -

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.

8 servings

Awesome poor man's soup!