pasta fagioli recipe
Pasta Fagioli is a hearty Italian soup made with pasta and beans, simmered in a flavorful broth. This classic dish is both filling and nutritious, making it perfect for a comforting meal.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
- 1 ladle
- 6 bowls for serving
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 14 oz diced tomatoes, with juice 1 can
- 15 oz cannellini beans, drained and rinsed 1 can
- 4 cups vegetable broth
- 1 cup small pasta like ditalini or elbow
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt
- to taste pepper
- optional grated Parmesan cheese, for serving
- for garnish fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes translucent.
- Stir in the minced garlic, carrots, and celery. Continue to cook for another 5 minutes, stirring occasionally until the vegetables are tender.
- Add the diced tomatoes (with their juice), cannellini beans, vegetable broth, oregano, and basil. Stir to combine and bring the mixture to a gentle boil.
- Once boiling, add the pasta. Reduce the heat and let it simmer for about 10-15 minutes, or until the pasta is cooked al dente.
- Season with salt and pepper to taste. If the soup is too thick, add a little more broth or water to reach your desired consistency.
- Serve hot, topped with grated Parmesan cheese and fresh parsley if desired.
Notes
Feel free to use different types of beans or pasta based on your preference.
This dish can be easily customized with additional vegetables like spinach or zucchini.
Leftovers can be stored in the refrigerator for up to 3 days and may thicken as they sit; simply add a little water or broth to loosen it up when reheating.