Description
Hearty Pasta e Fagioli Soup is a warm and nourishing dish that delights the senses. With its rich blend of tender pasta, hearty beans, and vibrant vegetables simmered in a savory vegetable broth, this Italian classic is perfect for chilly evenings or casual gatherings. This simple yet flavorful soup can be prepared in just 30 minutes, making it an ideal choice for busy weeknights. Not only does it offer comfort in every bowl, but it’s also versatile enough to allow for personal touches with your favorite herbs and veggies. Enjoy this wholesome meal that’s as nutritious as it is delicious!
Ingredients
- 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. Add chopped onions, diced carrots, and diced celery. Sauté until softened, about 5-7 minutes.
- Stir in minced garlic. Cook for 1 minute until fragrant.
- Pour in vegetable broth along with diced tomatoes, rinsed cannellini beans, dried oregano, and thyme. Bring this mixture to a boil.
- Add small pasta to the boiling broth. Reduce 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 for an added touch of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For added depth of flavor, consider using homemade vegetable broth instead of store-bought. Feel free to customize the soup with seasonal vegetables like spinach or zucchini. Leftovers can be stored in an airtight container for up to 3–4 days or frozen for up to 3 months.