Description
A hearty and comforting Italian soup, Pasta e Fagioli Soup is a delicious combination of pasta, beans, and vegetables in a flavorful broth. This vegetarian soup is easy to make and perfect for a cozy meal.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Seasonings and Broth:
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15-ounce) can crushed tomatoes
- 4 cups low-sodium vegetable or chicken broth
Beans and Pasta:
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 3/4 cup small pasta (like ditalini)
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley or basil
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5–7 minutes.
- Add Seasonings: Stir in garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute.
- Simmer Soup: Pour in crushed tomatoes and broth. Bring to a boil, then simmer for 10 minutes.
- Add Beans and Pasta: Add cannellini beans, kidney beans, and pasta. Simmer for another 10–12 minutes until pasta is al dente.
- Season and Serve: Season with salt and pepper. Stir in parsley or basil. Ladle into bowls and top with Parmesan cheese if desired.
Notes
- For a thicker soup, mash some of the beans before adding them.
- To prevent pasta from getting too soft when storing leftovers, cook and store it separately.
- This soup pairs well with crusty bread.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
