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Pasta e Fagioli
Pasta e Fagioli, or Pasta and Beans, is a traditional Italian delight that has warmed hearts and bellies for centuries. This flavorful soup brims with vibrant vegetables, hearty beans, and tender pasta, all simmered in a richly seasoned broth. Every spoonful offers a comforting taste of Italy's rustic countryside, perfect for a cozy dinner anytime.
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1, finely chopped
- Carrot
- 1, finely chopped
- Celery
- 2 stalks, finely chopped
- Garlic
- 3 cloves, minced
- Tomato paste
- 2 tablespoons
- Dried oregano
- 1 teaspoon
- Dried basil
- 1 teaspoon
- Red pepper flakes
- 1/2 teaspoon
- Cannellini beans
- 1 can (15 ounces), drained and rinsed
- Crushed tomatoes
- 1 can (28 ounces)
- Vegetable broth
- 4 cups
- Ditalini pasta
- 1 cup
- Salt and pepper
- to taste
- Fresh parsley
- 2 tablespoons, finely chopped
- Grated parmesan cheese
- for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic, cooking until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute, until the tomato paste has darkened slightly and the herbs are fragrant.
- Add the cannellini beans, crushed tomatoes, and vegetable broth to the pot. Stir everything together and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for 15 minutes.
- While the soup is simmering, cook the ditalini pasta in a separate pot according to package instructions. Once cooked, drain and set aside.
- After the soup has simmered, add the cooked pasta and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
- Serve the soup hot, garnished with a sprinkle of fresh parsley and a generous dusting of grated Parmesan cheese.
Tips
- For a more rustic feel, you can mash some of the beans before adding them to the soup. This will also help thicken the broth.
- Feel free to add other vegetables like zucchini or bell peppers for a more robust soup.
- You can substitute the ditalini pasta with other small pasta shapes like elbow macaroni or shells.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 300 Fat: 7g Carbs: 45g Protein: 12g Sodium: 800mg Sugar: 7g
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