Description
Pasta Fagioli is a hearty Italian soup made with pasta and beans.
Ingredients
Scale
- 1 cup small pasta (ditalini or elbow)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook until vegetables are soft.
- Add diced tomatoes, vegetable broth, cannellini beans, oregano, salt, and pepper. Bring to a boil.
- Add pasta and cook according to package instructions until al dente.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- Use any small pasta you prefer.
- For a thicker soup, reduce the amount of broth.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Pasta Fagioli, Italian soup, pasta and beans