pasta fagioli soup
Pasta Fagioli Soup is a comforting Italian dish that combines beans, pasta, and vegetables in a flavorful broth. It's hearty, nutritious, and perfect for colder days.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) canned diced tomatoes
- 4 cups vegetable or chicken broth
- 1 can (15 ounces) canned cannellini beans, drained and rinsed Can substitute with other types of beans.
- 1 cup small pasta (such as ditalini or elbow)
- 1 leaf bay leaf
- 1 teaspoon Italian seasoning
- to taste salt
- to taste black pepper
- fresh parsley, for garnish (optional)
- grated Parmesan cheese, for serving (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion, carrot, and celery. Sauté for about 5 minutes, until the vegetables are softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the canned diced tomatoes (with their juice) and the broth. Stir to combine.
- Bring the mixture to a boil, then add the cannellini beans, small pasta, bay leaf, Italian seasoning, salt, and pepper.
- Reduce the heat and let it simmer for about 20 minutes, or until the pasta is cooked al dente.
- Remove the bay leaf. Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Notes
Feel free to add other vegetables, such as zucchini or spinach, for extra nutrition.
You can also substitute the cannellini beans with other types of beans like kidney or black beans.
This soup can be stored in the refrigerator for up to 3 days and freezes well for future meals.