Description
A classic Italian Pasta Fagioli soup featuring tender pasta and hearty beans in a flavorful tomato and herb broth, perfect as a comforting vegetarian meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Herbs and Spices
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- salt and black pepper to taste
Liquids and Canned Ingredients
- 1 can (15 oz) diced tomatoes with juices
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 4 cups low-sodium vegetable broth or chicken broth
Other
- 3/4 cup ditalini or small pasta
- 1/4 cup chopped fresh parsley
- grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
- Add Garlic and Spices: Stir in minced garlic, dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Cook for 1 more minute until the garlic becomes fragrant.
- Combine Main Ingredients: Add diced tomatoes with their juices, cannellini beans, kidney beans, and broth to the pot. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer uncovered for 15 minutes to meld the flavors together.
- Cook Pasta: Stir in ditalini or small pasta and cook for an additional 8–10 minutes, or until the pasta reaches tenderness.
- Finish and Serve: Remove the pot from heat and stir in freshly chopped parsley. Adjust seasoning with additional salt and pepper if needed. Serve the soup hot with a generous sprinkle of grated Parmesan cheese on top.
Notes
- For a thicker texture, mash some of the beans before adding the pasta.
- This soup stores well and tastes even better the next day.
- Add more broth when reheating if the pasta absorbs too much liquid.
