Description
Pasta fagioli is a deliciously hearty Italian soup that warms both the body and soul. This comforting dish features tender beans, al dente pasta, and a rich, savory broth infused with aromatic herbs. Perfect for chilly evenings or family gatherings, this pasta fagioli recipe is sure to become a favorite at your table. With its vibrant colors and flavors, it’s not just a meal; it’s an experience that invites everyone to savor each spoonful together.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) cannellini beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- 1 cup small pasta (such as ditalini)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery; sauté until softened (about 5 minutes).
- Stir in minced garlic, oregano, and basil; cook until fragrant.
- Add fire-roasted tomatoes and rinsed cannellini beans; mix well and cook for another 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for about 20 minutes.
- Add the pasta directly to the pot; cook according to package instructions until al dente (8-10 minutes).
- Serve hot with grated Parmesan cheese on top if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 430mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg