Description
PASTA E FAGIOLI SOUP is a warm, comforting Italian classic that combines tender pasta and creamy cannellini beans in a savory broth. Perfect for chilly evenings or family gatherings, this hearty soup bursts with flavor from fresh vegetables and aromatic herbs. Easy to make and customizable with pantry staples, it’s the ideal dish for anyone seeking deliciousness in a bowl.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 (14 oz) can fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Sauté onions, carrots, and celery in olive oil over medium heat until softened (about 5 minutes). Stir in minced garlic and cook for an additional minute.
- Add fire-roasted tomatoes and vegetable broth; bring to a gentle boil.
- Stir in rinsed cannellini beans and allow to simmer for about 10 minutes.
- Add pasta and cook according to package instructions until al dente (about 8 minutes), stirring occasionally.
- Season with salt, pepper, and oregano to taste.
- Serve hot, garnished with grated Parmesan cheese or fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg