Pasta e Fagioli
A hearty and flavorful Italian bean and pasta soup, perfect for a comforting meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 large carrot diced
- 1 stalk celery stalk diced
- 1 can diced tomatoes 28 ounce, undrained
- 4 cups vegetable broth
- 2 cans cannellini beans 15 ounce each, rinsed and drained
- 0.5 cup ditalini pasta
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes optional
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
- 0.25 cup fresh parsley chopped, for garnish
- 0.25 cup grated Parmesan cheese for serving
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, diced carrot, and diced celery. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the diced tomatoes (with their juice) and vegetable broth. Add the rinsed and drained cannellini beans, dried oregano, and red pepper flakes (if using).
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
- Stir in the ditalini pasta. Cook according to pasta package directions, or until al dente, about 8-10 minutes.
- Season with salt and black pepper to taste.
- Ladle the pasta e fagioli into bowls. Garnish with fresh chopped parsley and grated Parmesan cheese before serving.
Notes
This soup is even better the next day as the flavors deepen. You can also add other vegetables like zucchini or spinach.