Description
Pasta e Fagioli is a traditional Italian soup made with pasta, beans, and a rich, savory broth. It’s a comforting and wholesome dish perfect for chilly days, offering a balance of protein, fiber, and carbohydrates.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 cup small pasta (ditalini or elbow macaroni)
- 2 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot. Sauté onions, carrots, and celery until softened (5-7 minutes).
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add vegetable broth, diced tomatoes, cannellini beans, oregano, and thyme. Bring to a boil.
- Stir in the pasta and reduce the heat to a simmer. Cook for 10-12 minutes until the pasta is tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
- For a heartier version, use chicken broth or add Italian sausage.
- Avoid freezing the soup with pasta to maintain texture. Freeze the broth and beans separately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 300 kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 6g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
Keywords: Italian bean soup, Pasta and bean soup, Traditional Italian soup, Fagioli soup, Comfort food soup