Classic Pasta E Fagioli
A hearty Italian soup combining tender pasta and nutritious beans in a savory broth.
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 2 tablespoons Olive Oil Extra virgin olive oil for sautéing.
- 1 cup Onion Finely chopped.
- 4 cloves Garlic Minced.
- 2 medium Carrots Diced.
- 2 stalks Celery Diced.
- 1 can Canned Tomatoes 14 ounces, diced.
- 4 cups Vegetable Broth Low-sodium recommended.
- 2 cans Cannellini Beans 15 ounces each, drained and rinsed.
- 1 cup Pasta Small pasta like ditalini or elbows.
- 1 tablespoon Italian Seasoning
- 0.5 teaspoon Salt To taste.
- 0.5 teaspoon Pepper To taste.
- 2 tablespoons Fresh Parsley Chopped, for garnish.
Instructions
- Heat olive oil in a large pot over medium heat for 1-2 minutes.
- Add chopped onion and sauté for 5 minutes until translucent.
- Incorporate minced garlic, diced carrots, and chopped celery; sauté for 3-4 minutes.
- Pour in canned tomatoes with juices and cook for an additional 2 minutes.
- Add vegetable broth and bring to a gentle boil, then reduce to a simmer.
- Add cannellini beans, Italian seasoning, salt, and pepper; simmer for 10 minutes.
- Add pasta and simmer for an additional 10-12 minutes until cooked al dente.
- Taste and adjust seasoning as necessary.
- Stir in chopped parsley before serving.
- Serve hot, garnished with additional parsley if desired.
Notes
Pair with crusty bread for a complete meal.