pasta fagioli recipe
Pasta fagioli is a hearty Italian soup made with pasta and beans, flavored with vegetables and herbs. This comforting dish is perfect for a family meal or cozy gatherings.
Equipment
- 1 large pot
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (such as ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste none salt and pepper
- for garnish none fresh parsley, chopped
- optional none grated Parmesan cheese for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add chopped onion and cook until tender, about 5 minutes.
- Stir in garlic, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
- Add diced tomatoes (with their juice), cannellini beans, kidney beans, and vegetable broth. Bring to a boil.
- Once boiling, add the small pasta, dried oregano, and dried basil. Reduce heat to a simmer and cook for 10-12 minutes, or until the pasta is tender.
- Season with salt and pepper to taste. Remove from heat.
- Serve hot, garnished with chopped parsley and a sprinkle of grated Parmesan cheese if desired.
Notes
You can substitute other types of beans or pasta based on your preference.
For added flavor, you can include pancetta or sausage for a non-vegetarian version.
Store leftovers in an airtight container in the fridge for up to 3 days.
Pasta may absorb more liquid over time; add a little extra broth or water when reheating if needed.