Description
A comforting and hearty Italian soup, Pasta Fagioli is a classic dish packed with beans, vegetables, pasta, and savory Parmesan cheese. Perfect for a cozy night in or to warm up on a chilly day.
Ingredients
Scale
Vegetables:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Herbs and Spices:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
Canned Goods:
- 1 can (15 ounces) diced tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
Additional:
- 1 cup ditalini pasta
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil. Add onion, carrots, and celery. Sauté until softened.
- Add Flavor: Stir in garlic, oregano, basil, and red pepper flakes. Cook until fragrant.
- Cook Soup: Add tomatoes and broth. Bring to a boil. Stir in beans and pasta. Simmer until pasta is cooked.
- Season and Serve: Season with salt and pepper. Stir in Parmesan. Garnish with parsley. Serve hot.
Notes
- This soup thickens upon standing, add more broth when reheating.
- For a vegetarian version, use vegetable broth and vegetarian-friendly Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 7g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg
