Pasta e Fagioli

A hearty Italian soup made with small pasta, beans, vegetables, and herbs, perfect for chilly days.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 210

Base Ingredients

1 tablespoon olive oil for sautéing vegetables
1 medium onion, diced provides a sweet base flavor
2 cloves garlic, minced adds fragrant aroma
1 medium carrot, diced brings sweetness and color
1 medium celery stalk, diced adds crunch and flavor
1 teaspoon dried oregano earthy taste
1 teaspoon dried basil adds sweetness and freshness
0.5 teaspoon red pepper flakes (optional) for heat
14.5 ounce can diced tomatoes, undrained provides acidity
4 cups vegetable broth liquid foundation of the soup
15 ounce can cannellini beans, drained and rinsed provides protein and creaminess
1 cup small pasta (like ditalini or elbow macaroni) adds heartiness
Salt and pepper to taste for seasoning
0.25 cup grated Parmesan cheese (for serving) adds savory finish
Fresh parsley, chopped (for garnish) adds color

Heat olive oil in a large pot over medium heat. Sauté diced onion for 3-4 minutes until translucent. Stir in minced garlic, diced carrot, and diced celery. Cook for another 5 minutes until softened.
Prepare small pasta according to package instructions or add directly to the soup later.
Add dried oregano, dried basil, and red pepper flakes to the softened vegetables. Stir and cook for 1 minute. Pour in diced tomatoes and vegetable broth. Bring to a boil.
Add cannellini beans and small pasta. Reduce heat to a simmer and cook for 10-12 minutes until flavors meld and pasta is al dente.
Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese and fresh parsley.

Calories: 210kcalProtein: 9gSodium: 400mg

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