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–+ servings

Pasta Fagioli

A hearty Italian soup made with pasta and beans, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Beans
  • 1 cup small pasta such as ditalini or elbow macaroni
  • 1 can cannellini beans drained and rinsed
  • 1 can kidney beans drained and rinsed
Vegetables and Aromatics
  • 2 tablespoons olive oil extra virgin
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 1 medium celery stalk diced
Liquids and Seasonings
  • 4 cups vegetable broth
  • 1 can diced tomatoes with juices
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
Garnish
  • 1/4 cup parmesan cheese grated, for serving
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

Prepare the Base
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
  2. Add the minced garlic and cook for an additional minute until fragrant.
Add Liquids and Seasonings
  1. Pour in the vegetable broth and add the diced tomatoes, oregano, basil, salt, and pepper. Bring to a simmer.
Cook the Pasta
  1. Add the small pasta to the pot and cook according to package instructions, usually about 8-10 minutes.
Add Beans and Serve
  1. Stir in the cannellini and kidney beans during the last 5 minutes of cooking. Adjust seasoning if necessary.
  2. Serve hot, garnished with grated parmesan cheese and chopped parsley.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 50gProtein: 15gFat: 8gSaturated Fat: 2gFiber: 12gSugar: 4g

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well.

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