pasta fagioli recipe
Pasta Fagioli is a hearty Italian soup that combines pasta and beans in a savory broth. This dish is perfect for a comforting meal on cold days and can easily be adapted to suit your taste.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 knife and cutting board
- 1 can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (14 oz) diced tomatoes, with juices
- 4 cups vegetable or chicken broth For a vegetarian version, ensure the broth is vegetable-based.
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 cup small pasta (such as ditalini or elbow) You can use any type of small pasta you have on hand.
- to taste salt and pepper
- for serving grated Parmesan cheese optional
- for garnish fresh parsley, chopped optional
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables begin to soften.
- Add minced garlic, dried oregano, and dried basil. Stir for 1 minute until fragrant.
- Stir in the diced tomatoes with their juices and the broth. Bring the mixture to a boil.
- Once boiling, add the cannellini beans and small pasta to the pot. Reduce the heat to a simmer and cook for 10-12 minutes until the pasta is al dente.
- Season the soup with salt and pepper to taste. If desired, you can add more broth or water if the soup is too thick.
- Serve hot, topped with grated Parmesan cheese and fresh chopped parsley, if desired.
Notes
You can use any type of small pasta you have on hand.
For a vegetarian version, ensure the broth is vegetable-based.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to a month. Reheat gently on the stove with a little added water or broth.