pasta fagioli soup
Pasta Fagioli is a hearty Italian soup made with pasta and beans. It is comforting, filling, and packed with flavors from vegetables and herbs. This recipe is perfect for a cozy dinner or as a warm lunch on a chilly day.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or ladle
- 1 Chopping knife
- 1 Cutting board
- 1 set Measuring cups and spoons
- 1 Can opener if using canned beans
- 1 Ladle for serving
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth or chicken broth
- 1 can (15 oz) cannellini beans or kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta (such as ditalini or elbows)
- 1/4 cup fresh parsley, chopped for garnish, optional
- to taste grated Parmesan cheese for serving, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5 minutes, until the vegetables start to soften.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the diced tomatoes (with juices), vegetable broth, cannellini beans, oregano, basil, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, add the small pasta to the soup and reduce the heat to a simmer. Cook for about 10-12 minutes, or until the pasta is al dente.
- Taste and adjust seasoning if necessary. If the soup is too thick, you can add a little more broth or water.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Notes
This soup can be stored in the refrigerator for up to 3 days.
You may also add more vegetables like spinach or kale for added nutrition.
Feel free to use different types of beans based on your preference, such as black beans or chickpeas.