Description
A comforting Italian classic, Pasta Fagioli Soup combines vegetables, beans, and pasta into a warm, hearty dish perfect for chilly evenings.
Ingredients
- 1 cup ditalini pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until everything is tender.
- Stir in the diced tomatoes, drained cannellini beans, vegetable broth, dried oregano, dried basil, salt, and pepper. Bring to a boil.
- Pour in the ditalini pasta and reduce the heat to let it simmer. Cook for 10-12 minutes until the pasta is al dente.
- Serve the soup hot, and sprinkle fresh parsley on top for a burst of flavor.
Notes
For a richer flavor, consider sautéing the vegetables a bit longer until they are caramelized. You can also add a pinch of red pepper flakes for a kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian