pasta fagioli
Pasta Fagioli is a classic Italian dish, often enjoyed as a comforting soup or a hearty main course. It combines pasta and beans in a savory broth, making it both filling and nutritious.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 ladle
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 1 15-ounce can canned cannellini beans, drained and rinsed
- 1 cup small pasta (e.g., ditalini or elbow)
- 1-2 bay leaves
- 1 teaspoon dried oregano
- to taste salt
- to taste black pepper
- fresh parsley, chopped (for garnish, optional)
- grated Parmesan cheese (for serving, optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
- Pour in the vegetable or chicken broth and add the canned diced tomatoes, drained cannellini beans, bay leaves, and dried oregano. Stir the mixture well.
- Bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes.
- After simmering, add the pasta to the broth and continue to cook for another 10-12 minutes or until the pasta is tender. Stir occasionally to prevent the pasta from sticking.
- Season the soup with salt and black pepper to taste. Remove the bay leaves before serving.
- Ladle the Pasta Fagioli into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired.
Notes
You can add more vegetables such as spinach or zucchini for extra nutrition.
Feel free to adjust the amount of broth based on your desired soup thickness.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.