Description
Pasta Fagioli Soup is a classic comfort dish that combines pasta, beans, and vegetables in a hearty broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- 1/4 cup grated Parmesan cheese (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced carrots and celery to the pot, cooking for about 5 minutes until they begin to soften.
- Stir in the diced tomatoes, vegetable broth, cannellini beans, oregano, basil, red pepper flakes, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the pasta.
- Cook according to the pasta package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- Taste the soup and adjust seasoning if necessary.
- Serve hot, garnished with grated Parmesan cheese and fresh parsley.
Notes
- For a heartier soup, add cooked sausage or ground turkey.
- You can substitute the cannellini beans with kidney beans for a different flavor.
- For a vegetarian version, ensure the broth is vegetable-based.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Pasta Fagioli Soup, comfort food, Italian soup