The addition of tomato sauce helps thicken and flavor the broth.
Serve with breadsticks for dunking.
Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
Photo:Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Add 1/2 cup chopped basil, Italian seasoning, salt and pepper; stir to combine.
Stir in broth, kidney beans, cannellini beans, diced tomatoes and tomato sauce.
Bring to a simmer over medium-high heat.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Stir in pasta; cover and reduce heat to medium-low.
Cook until the pasta is tender, 12 to 14 minutes.
Divide the soup among 8 soup bowls.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Top with Pecorino Romano and the remaining 1/4 cup basil leaves.
To make ahead
Refrigerate in an airtight container for up to 3 days.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
