Pasta e Fagioli Soup
Pasta e fagioli soup is a cozy classic that combines tender pasta, creamy beans, and aromatic herbs in a deliciously hearty broth. This comforting dish is perfect for chilly nights or whenever you crave a bowl of warmth and nostalgia. With its vibrant colors and rich flavors, it invites everyone to gather around the table and savor life’s simple pleasures.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, chopped
- 2 stalks celery, diced
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup ditalini pasta
- 1 (15 oz) can cannellini beans, rinsed
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- In a large pot over medium heat, heat olive oil until shimmering. Add onion, carrots, and celery; sauté for 5-7 minutes until softened.
- Stir in minced garlic and diced tomatoes (with juices); cook for an additional 2-3 minutes until garlic is fragrant.
- Add vegetable broth and Italian seasoning; bring to a gentle boil while stirring occasionally.
- Toss in ditalini pasta and rinsed cannellini beans; lower heat and simmer for 8-10 minutes until pasta is al dente.
- Taste and adjust seasoning with salt and pepper if needed. Serve hot with grated Parmesan cheese if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg