Pasta e Fagioli
Pasta e Fagioli is the ultimate comforting dish, perfect for chilly days or cozy family gatherings. This hearty Italian soup combines savory beans, aromatic garlic, and tender pasta in a rich broth that warms both body and soul. With its vibrant colors and delightful flavors, it’s sure to impress your loved ones at any meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (28 oz) whole canned tomatoes
- 2 cans (15 oz each) cannellini beans, rinsed and drained
- 1 cup ditalini pasta
- 4 cups low-sodium vegetable or chicken broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until softened (about 5 minutes).
- Add minced garlic and cook for an additional minute. Stir in crushed tomatoes with their juice.
- Pour in the broth and bring to a simmer, allowing it to bubble gently for about 10 minutes.
- Add rinsed cannellini beans and ditalini pasta; cook according to package directions until pasta is al dente (about 8-10 minutes).
- Season with Italian seasoning, salt, and pepper. Serve hot with grated Parmesan cheese if desired.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Keywords: - For added nutrition, consider incorporating spinach or kale. - Swap cannellini beans for other white beans like navy or great northern. - Leftovers can be stored in an airtight container in the fridge for up to four days.