Description
A comforting and hearty Italian soup, Pasta e Fagioli is a delicious blend of beans, pasta, and vegetables in a flavorful broth. This easy-to-make vegetarian soup is perfect for a cozy weeknight meal.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15 oz) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 3/4 cup ditalini pasta
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
For Serving:
- Grated Parmesan cheese (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
- Add Seasonings: Stir in garlic, oregano, basil, and red pepper flakes; cook for 1 minute.
- Cook Soup: Add crushed tomatoes and broth, bring to a boil. Stir in beans, simmer for 10 minutes. Add pasta and cook until tender.
- Season and Serve: Season with salt and pepper, stir in parsley. Serve hot, topped with Parmesan if desired.
Notes
- To make ahead, cook the pasta separately and add before serving to retain texture.
- Blend a cup of the soup for a thicker consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
