Description
Pasta Fagioli is a classic Italian comfort food made with pasta, beans, vegetables, and a savory broth. It’s hearty, flavorful, and easy to customize for different diets.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups vegetable broth or chicken broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 cup ditalini pasta (or other small pasta)
- ½ cup grated Parmesan cheese (plus more for serving)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the onion, carrots, and celery for about 5–7 minutes until softened.
- Add garlic, oregano, basil, and red pepper flakes, and cook for 1 minute.
- Stir in diced tomatoes, tomato sauce, and broth.
- Bring to a boil, then reduce heat and simmer for 10–15 minutes.
- Add the beans and pasta, and cook until pasta is al dente, about 10–12 minutes.
- Stir in Parmesan cheese and season with salt and pepper to taste.
- Serve hot, garnished with extra cheese and parsley if desired.
Notes
- Use vegetable broth and omit cheese or use dairy-free cheese for a vegetarian version.
- Try different beans like red kidney or navy beans for variation.
- For a creamier texture, mash some beans before adding.
- Add ground beef or Italian sausage for extra protein.
- Add water or broth when reheating, as pasta absorbs liquid over time.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 10mg
