Description
Pasta Fagioli is a hearty and flavorful Italian soup packed with beans, pasta, and savory seasonings. This comforting dish is perfect for a cozy night in or to feed a crowd.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1/2 pound Italian sausage or ground beef (optional)
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (28 ounces) diced tomatoes
- 4 cups low-sodium chicken broth or vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 cup ditalini or small pasta
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
For Serving:
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Soup: Heat olive oil in a large pot over medium heat. If using, cook the Italian sausage or ground beef until browned. Add onion, carrots, and celery, sauté until softened. Stir in garlic, oregano, basil, and red pepper flakes. Add tomatoes, broth, cannellini beans, and kidney beans. Simmer for 15 minutes.
- Cook the Pasta: Stir in ditalini pasta and cook for 8-10 minutes until al dente. Season with salt and pepper. Remove from heat and stir in parsley.
- Serve: Ladle the soup into bowls, top with Parmesan cheese. Serve hot with crusty bread.
Notes
- For a vegetarian version, omit the meat and use vegetable broth.
- If the soup thickens too much, add a splash of broth or water before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 7g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 20mg
