Description
Warm up your dinner table with this Easy Pasta Fagioli, a cozy and satisfying Italian soup that’s perfect for chilly evenings. This hearty dish combines nutritious beans, vibrant vegetables, and al dente pasta in a rich broth, making it a flavorful option for families or gatherings. With the ease of preparation—ready in just one hour—it’s an ideal choice for busy weeknights. Whether enjoyed as a main course or starter, this comforting soup pairs beautifully with crusty bread or a fresh salad. Dive into this delightful bowl of goodness that feels like a warm hug in every spoonful.
Ingredients
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- 2 thin slices onion, diced
- 1 teaspoon garlic, chopped
- 1 8-ounce can tomato sauce
- 2 14-ounce cans chicken broth
- freshly ground black pepper to taste
- 2 tablespoons dried parsley
- 1 tablespoon dried basil leaves
- 2 15-ounce cans cannellini beans, drained and rinsed
- 3 cups ditalini pasta
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté diced carrots, celery, and onion until soft. Stir in chopped garlic for added flavor.
- Add tomato sauce, chicken broth, black pepper, parsley, and basil; let simmer for 20 minutes.
- In another pot, boil lightly salted water and cook ditalini pasta until al dente (about 8 minutes). Drain and set aside.
- Add rinsed cannellini beans to the soup base and let simmer for an additional few minutes. Stir in the cooked pasta until well combined.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Enhance flavors by using fresh vegetables. For added nutrition, feel free to mix in spinach or kale. To make it gluten-free, substitute ditalini pasta with gluten-free options.