Description
Pasta Fagioli is a hearty and comforting Italian soup made with pasta, beans, and vegetables in a rich tomato broth. It’s a budget-friendly, protein-packed dish perfect for weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- 1 cup ditalini pasta (or any small pasta)
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese (for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook until softened, about 5–7 minutes.
- Stir in the garlic, oregano, basil, and red pepper flakes. Cook for 1 minute.
- Add the diced tomatoes with their juices and cook for 2 minutes to deepen the flavor.
- Stir in the cannellini and kidney beans, then pour in the broth and bring to a boil.
- Reduce the heat and simmer for 15–20 minutes to let the flavors meld.
- Stir in the pasta and cook until tender, about 10 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Ladle into bowls, top with Parmesan cheese and parsley if desired, and serve warm.
Notes
- For leftovers, cook pasta separately and add just before serving to avoid sogginess.
- Add ground beef sausage for a meaty variation.
- Stir in spinach or kale for extra greens.
- Use whole wheat pasta or chickpeas for a fiber boost.
- To freeze, do so without the pasta and add fresh pasta when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 5mg
