Pasta e Fagioli
Pasta e Fagioli is a hearty Italian soup that combines pasta and beans in a flavorful broth. This comforting dish is perfect for any day of the week, offering a satisfying blend of vegetables, legumes, and spices, topped with grated Parmesan cheese and fresh parsley.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 can (14.5 oz) red beans, drained and rinsed
- 1 can (14.5 oz) white beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 cup pasta (such as small shells or ditalini)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté until vegetables are tender, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, drained red beans, white beans, and broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes. Add pasta and cook until tender, about 10 minutes.
- Stir in grated Parmesan cheese, dried thyme, dried oregano, bay leaf, salt, and black pepper. Mix well.
- For extra depth of flavor, optionally stir in balsamic vinegar.
- Serve hot, garnished with chopped fresh parsley.
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 51g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 10mg