Pasta Fagioli Soup
Pasta Fagioli is a comforting Italian soup made with pasta, beans, and vegetables. It's hearty and packed with flavor, making it a perfect meal for any day.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 can opener
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons 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
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt and pepper
- grated Parmesan cheese (for serving)
- fresh parsley, chopped (for garnish, optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the diced tomatoes with their juices, cannellini beans, broth, dried oregano, and dried basil. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the small pasta. Cook for about 10-12 minutes, or until the pasta is al dente.
- Season the soup with salt and pepper to taste. If desired, add more herbs for additional flavor.
- Serve hot, garnished with grated Parmesan cheese and fresh parsley, if using.
Notes
You can add other vegetables such as green beans or zucchini for extra nutrition.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Adjust the amount of broth for a thicker or thinner consistency, depending on your preference.