Description
Pasta e Fagioli is a classic Italian soup that combines tender pasta, hearty beans, and vegetables in a flavorful broth. It’s a comforting, nutrient-packed meal that’s easy to make and perfect for any occasion.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) diced tomatoes
4 cups vegetable broth
1 cup ditalini pasta
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon dried basil
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
- Add Beans and Tomatoes: Stir in the cannellini beans, diced tomatoes, vegetable broth, oregano, and basil. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld together.
- Cook the Pasta: Add the ditalini pasta to the soup and cook until the pasta is al dente, about 10 minutes. Season with salt and pepper to taste.
- Serve and Garnish: Serve the soup hot, and garnish with grated Parmesan cheese if desired. Enjoy!
Notes
Add greens like spinach, kale, or Swiss chard for added nutrition.
Swap cannellini beans for kidney beans, navy beans, or any other type of bean you prefer.
For a spicy version, add red pepper flakes or a diced chili pepper.
For a non-vegetarian option, add cooked sausage or ground beef.
This soup can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2-3 months.
To thicken the soup, mash some of the beans or blend part of the soup and return it to the pot.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
