Pasta e Fagioli
Classic Italian pasta and bean soup, hearty and flavorful with tomatoes, herbs, and Parmesan.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained
- 4 cups vegetable or chicken broth
- 1 cup ditalini pasta
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Nutrition Facts
420Calories
18gProtein
60gCarbs
12gFat
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Instructions
1
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
2
Add minced garlic and cook for another minute until fragrant.
3
Stir in diced tomatoes, cannellini beans, broth, rosemary, and thyme. Bring to a boil.
4
Reduce heat to a simmer and cook for 15 minutes to let flavors meld.
5
Add ditalini pasta and cook for 8-10 minutes until pasta is al dente.
6
Season with salt and pepper to taste. Serve hot with grated Parmesan cheese on top.
Chef's Tips
- Bean Prep: For extra creaminess, mash some of the beans before adding them to the soup.
- Pasta Tip: Cook pasta separately if you plan to store leftovers to prevent it from becoming mushy.
- Herb Freshness: Fresh rosemary and thyme can be used instead of dried for a brighter flavor.
- Broth Choice: Use homemade broth for the best depth of flavor.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stove.
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