Description
Pasta e Fagioli is a comforting Italian soup made with tender beans, pasta, tomatoes, and aromatic herbs. This hearty, flavorful soup is perfect for a cozy meal and pairs well with crusty bread.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juice
- 1 tbsp tomato paste
- 1 tsp dried Italian seasoning
- 1/2 tsp dried rosemary
- 1/4 tsp red pepper flakes (optional)
- 4 cups chicken or vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup ditalini pasta (or other small pasta)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Add Tomatoes and Seasonings: Stir in the diced tomatoes, tomato paste, Italian seasoning, rosemary, and red pepper flakes (if using). Cook for 2-3 minutes to blend the flavors.
- Simmer the Soup: Pour in the broth, then add the cannellini and kidney beans. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Cook the Pasta: Stir in the ditalini pasta and simmer until the pasta is tender, about 10 minutes. Add extra broth or water if needed to reach your desired consistency.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley or basil and grated Parmesan cheese.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a bit of water if the soup thickens.
- Freezing: For best results, cook the pasta separately if planning to freeze the soup, then add it when reheating to prevent it from becoming mushy.