Description
Pasta Fagioli is a hearty Italian soup made with pasta, beans, vegetables, and a savory broth. It’s a comforting, soul-satisfying dish that can be customized to suit different tastes and dietary preferences.
Ingredients
- olive oil
- onion
- carrots
- celery
- garlic
- tomato paste
- diced tomatoes
- vegetable or chicken broth
- cannellini beans
- kidney beans
- dried oregano
- dried thyme
- bay leaf
- small pasta (like ditalini or elbow macaroni)
- salt and pepper
- fresh parsley or basil for garnish
- Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the onion, carrots, and celery until softened.
- Stir in garlic and tomato paste, cooking for another minute until fragrant.
- Add diced tomatoes, broth, beans, oregano, thyme, bay leaf, salt, and pepper to the pot. Bring to a gentle boil.
- Lower heat and simmer for 20–25 minutes, allowing the flavors to blend.
- Stir in the pasta and cook until al dente in the broth.
- Remove the bay leaf and adjust seasoning as needed.
- Serve hot, garnished with fresh herbs and Parmesan cheese (optional).
Notes
- For a vegetarian version, use vegetable broth and skip the cheese topping.
- To thicken the soup, mash some of the beans before adding the pasta.
- For extra greens, add spinach or kale at the end of cooking.
- Store leftovers in an airtight container for up to 4 days, adding broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
