Learn to make a delicious Pasta e Fagioli soup with this easy recipe. It’s a hearty Italian dish that combines pasta, beans, and savory broth for a comforting meal.
Ingredients for Pasta e Fagioli:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 2 (14.5-ounce) cans diced tomatoes
- 4 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 cup ditalini or other small pasta
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
How to Make Pasta e Fagioli:
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until vegetables start to soften.
- Stir in dried oregano, basil, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Add diced tomatoes with their juices and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add cannellini beans and pasta to the pot. Cook for another 10-12 minutes, or until pasta is al dente.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
About the Main Ingredients:
- Beans: Cannellini beans provide protein and a creamy texture to the soup.
- Tomatoes: Diced tomatoes add richness and acidity to balance the flavors.
- Pasta: Ditalini pasta is traditional for Pasta e Fagioli, but you can use any small pasta shape you prefer.
Enjoy this comforting Pasta e Fagioli soup as a satisfying meal on its own or with crusty bread for dipping.
