pasta fagioli recipe
Pasta Fagioli is a hearty Italian soup made with pasta, beans, and vegetables. This comforting dish is not only filling but also packed with flavor, making it perfect for a cozy dinner.
Equipment
- 1 large pot
- 1 ladle
- 1 measuring cups and spoons
- 1 cutting board
- 4 serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (such as ditalini or elbow pasta) You can use any small pasta shape you prefer.
- 1 teaspoon Italian seasoning
- to taste salt and pepper
- for serving grated Parmesan cheese, optional
- for garnish fresh parsley, chopped, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes, until the vegetables are tender.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the diced tomatoes (with their juice), cannellini beans, vegetable broth, and Italian seasoning. Bring the mixture to a boil.
- Once boiling, add the pasta and reduce the heat to medium-low. Simmer for about 10-12 minutes, or until the pasta is cooked al dente.
- Season the soup with salt and pepper to taste. If desired, add extra vegetable broth to reach your desired consistency.
- Serve hot in bowls, topped with grated Parmesan cheese and chopped parsley if desired.
Notes
You can use any small pasta shape you prefer.
Feel free to add additional vegetables, such as spinach or zucchini, for extra nutrition.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.