Pasta e Fagioli Soup
This hearty Italian soup, Pasta e Fagioli, combines small pasta, cannellini beans, and vegetables simmered in a savory tomato broth. It's rich, comforting, and perfect for chilly evenings or as a starter at dinner parties.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 can 15 oz cannellini beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta like ditalini or elbow
- 1 cup spinach or kale optional
- Grated Parmesan cheese for serving optional
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables are soft.
- Combine Ingredients: Stir in cannellini beans, diced tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
- Cook the Pasta: Add pasta and reduce heat to a simmer. Cook until pasta is tender, about 8-10 minutes. Stir in spinach or kale, if using, near the end of cooking.
- Serve: Ladle soup into bowls, top with grated Parmesan cheese (optional), and enjoy with crusty bread.
Notes
For a richer flavor, you can use chicken broth instead of vegetable broth. Feel free to swap in different greens like kale or spinach for variety. For added texture, try blending a portion of the soup and then mixing it back in.