Description
A hearty Italian bean and pasta soup, Pasta Fagioli is simple to prepare and perfect for colder weather.
Ingredients
Scale
- 1 cup ditalini pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until vegetables are tender.
- Add minced garlic and sauté for 1 minute.
- Stir in the cannellini beans, diced tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
- Add ditalini pasta and cook according to package instructions until al dente.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a richer flavor, add a splash of red wine during the sautéing process.
- This soup can be made ahead and tastes even better the next day.
- Feel free to add other vegetables such as spinach or kale.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg