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Pasta Fagioli

Pasta Fagioli is a hearty Italian soup made with pasta, beans, and vegetables, perfect for a comforting meal on a chilly day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots carrots diced
  • 2 celery stalks celery diced
  • 1 can canned diced tomatoes 14.5 ounces
  • 4 cups vegetable broth
  • 1 can cannellini beans 15 ounces, drained and rinsed
  • 1 cup small pasta such as ditalini or small shells
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
For the Topping
  • 1/4 cup parmesan cheese grated
  • 1 tablespoon fresh parsley chopped, for garnish

Method
 

Making the Soup
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until the vegetables start to soften.
  3. Add the canned diced tomatoes (with juice), vegetable broth, and bring to a boil.
  4. Once boiling, stir in the cannellini beans, small pasta, oregano, basil, salt, and black pepper.
  5. Reduce the heat and let simmer for about 15-20 minutes, or until the pasta is cooked al dente.
  6. Taste and adjust seasoning as necessary.
  7. Serve hot, garnished with grated parmesan cheese and chopped parsley.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 16gFat: 10gSaturated Fat: 2gSodium: 500mgFiber: 7gSugar: 4g

Notes

For a heartier soup, you can add more beans or vegetables. This soup also freezes well for later meals.

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