Description
Pasta e Fagioli soup is a warm, comforting dish that brings the essence of Italian cuisine right to your table. This hearty soup combines tender pasta and nutritious beans in a flavorful broth, making it perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 1/4 cup oil (vegetable OR olive)
- 1 medium onion (diced)
- 1 tbsp garlic (minced)
- 2 whole carrots (chopped)
- 2 celery stalks (chopped)
- 6 cups broth (chicken OR vegetable)
- 1 can kidney beans (drained)
- 1 can cannellini beans (drained)
- 1 8 oz. can tomato sauce
- 1 28 oz can diced tomatoes
- 2 tsp dried oregano
- 2 tbsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 2 tsp salt
- 1 tsp black pepper
- 4 cups water
- 1–2 cups dry pasta (uncooked)
Instructions
- Heat 1/4 cup of vegetable OR olive oil over medium heat in a large stock pot.
- Sauté onion, celery, garlic, and carrots in the oil for about 4–5 minutes or until onions begin to turn translucent.
- Add chicken OR vegetable broth to the pot along with tomato sauce, diced tomatoes, drained beans, chopped carrots, water, and all spices.
- Bring the soup to a boil; then reduce heat and allow it to simmer for 15 minutes.
- Add uncooked pasta and cook for an additional 10–12 minutes or until it reaches your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Use high-quality broth for better flavor. Feel free to customize the soup with any leftover vegetables or different beans. Cook pasta separately if you prefer more control over its texture.