Description
This Pasta e Fagioli recipe is a comforting Italian soup loaded with vegetables, beans, and pasta in a flavorful broth. It’s a hearty and satisfying dish perfect for a cozy meal.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (15-ounce) can diced tomatoes
- 4 cups low-sodium vegetable or chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 3/4 cup ditalini pasta or other small pasta
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare the Soup: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
- Stir in garlic, oregano, basil, and red pepper flakes. Add diced tomatoes and broth.
- Add cannellini beans and kidney beans. Simmer for 10 minutes.
- Add pasta and cook until al dente. Season with salt and pepper.
- Stir in parsley before serving. Top with Parmesan.
Notes
- You can make this soup vegetarian by using vegetable broth and omitting the Parmesan.
- For a thicker texture, mash some of the beans before adding the pasta.
- Store leftovers in the fridge for up to 4 days; add extra broth when reheating if needed.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
