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Pasta Fagioli

A hearty and comforting Italian bean and pasta soup, perfect for a chilly evening.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2 tablespoons Olive oil
  • 1 large Onion, chopped
  • 2 medium Carrots, chopped
  • 2 ribs Celery, chopped
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried oregano
  • 0.5 teaspoon Dried thyme
  • 0.25 teaspoon Red pepper flakes optional
  • 1 28 ounce can Crushed tomatoes
  • 2 15 ounce cans Cannellini beans, rinsed and drained
  • 1 15 ounce can Kidney beans, rinsed and drained
  • 6 cups Chicken broth
  • 0.5 cup Ditalini pasta
  • 0.25 cup Fresh parsley, chopped for garnish
  • Salt and black pepper to taste

Instructions
 

Preparation Steps

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  • Stir in minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
  • Pour in the crushed tomatoes and chicken broth. Bring to a simmer.
  • Add the rinsed and drained cannellini beans and kidney beans. Stir well.
  • Reduce heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.
  • Stir in the ditalini pasta. Cook according to package directions, usually about 8-10 minutes, until al dente.
  • Season with salt and black pepper to taste.
  • Ladle into bowls and garnish with fresh chopped parsley.

Notes

This soup can be made ahead of time and reheats well. For a thicker soup, you can mash some of the beans against the side of the pot before adding the pasta.