Description
Experience the warmth and comfort of authentic Italian cuisine with this Pasta Fagioli Recipe: A Classic Italian Delight. This hearty soup blends tender pasta and protein-rich cannellini beans in a savory tomato broth, infused with fragrant herbs. Perfect for cozy family dinners or gatherings, this dish is both nutritious and satisfying. With its rich flavors and simple preparation, you’ll find it an excellent choice for any occasion—whether you’re entertaining friends or enjoying a quiet evening at home.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 can (15 ounces) of diced tomatoes
- 4 cups vegetable or chicken broth
- 1 can (15 ounces) of cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- Salt and pepper to taste
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent.
- Add diced carrots and celery; cook for 5 minutes until softened.
- Stir in dried oregano, thyme, and bay leaf; cook for 1 minute.
- Pour in diced tomatoes with their juices; stir to combine.
- Add vegetable or chicken broth and bring to a boil.
- Reduce heat to a simmer; cook for 15 minutes to meld flavors.
- Stir in drained cannellini beans and small pasta; cook for 8-10 minutes until pasta is al dente.
- Season with salt and pepper to taste before serving hot, garnished with grated Parmesan cheese and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 5mg
Keywords: For a richer flavor, use homemade broth. Feel free to substitute different beans or add seasonal vegetables like zucchini or spinach. To prevent mushy pasta when storing leftovers, consider cooking the pasta separately.