Authentic Pasta Fagioli
A hearty Italian soup made with creamy beans, tender pasta, and flavorful vegetables, perfect for a comforting meal any night of the week.
Ingredients
Main Ingredients
- 1 cup ditalini pasta
- 2 cans (15oz) cannellini beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cups vegetable broth
- 1 can (14.5oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Olive oil, for sautéing
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
- Fresh parsley, for garnish
Instructions
Cooking Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until tender, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes (with juices) and vegetable broth. Stir in the cannellini beans, dried oregano, and dried basil. Bring the mixture to a gentle simmer.
- Add the ditalini pasta to the pot. Stir and let it cook for about 8-10 minutes, or until the pasta is al dente.
- Once the pasta is cooked, taste the soup and add salt and pepper according to your preference.
- Ladle the Pasta Fagioli into bowls. Optionally, sprinkle some grated Parmesan cheese and freshly chopped parsley on top for added flavor.
Notes
Customize your beans by mixing with kidney beans or chickpeas for variety! Feel free to use fresh herbs instead of dried for a more vibrant flavor. Watch the salt due to varying saltiness in vegetable broth.