Description
Pasta Fagioli is a classic Italian soup combining tender cannellini beans, hearty pasta, and a medley of aromatic vegetables in a savory tomato and herb broth. This comforting and nutritious meal is perfect for a wholesome lunch or dinner and is enjoyed by vegetarians and food lovers alike.
Ingredients
Scale
Vegetables and Herbs
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Liquids and Canned Goods
- 2 tablespoons olive oil
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
Pasta and Seasonings
- 1 cup ditalini pasta or small elbow macaroni
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrots, and celery. Sauté for about 5 to 6 minutes until the vegetables soften and become fragrant.
- Add Herbs: Stir in the dried oregano, dried basil, and red pepper flakes (if using). Cook for an additional minute to release the aromas of the spices.
- Add Liquids and Beans: Pour in the diced tomatoes with their juice, the drained cannellini beans, and the vegetable broth. Stir everything together and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to a simmer and let the soup cook for 15 minutes to allow the flavors to meld.
- Cook Pasta: Stir in the ditalini pasta and continue to simmer for another 10 minutes or until the pasta is cooked al dente. Stir occasionally to prevent sticking.
- Season: Taste and season the soup with salt and freshly ground black pepper according to your preference.
- Finish and Serve: Remove the pot from heat, stir in the fresh chopped parsley, and ladle the soup into bowls. Top with grated Parmesan cheese if desired, and serve hot.
Notes
- Use other small pasta shapes such as small shells or orzo if preferred.
- For a richer umami flavor, add a Parmesan cheese rind to the soup while it simmers and remove before serving.
- To make the recipe gluten-free, substitute the pasta with gluten-free pasta.
