Description
Pasta e Fagioli soup is a warm and hearty Italian classic that combines tender pasta with nutritious beans in a savory broth. This comforting dish is not only quick to prepare—taking just 30 minutes from start to finish—but also versatile, allowing you to use whatever fresh vegetables you have on hand. With its rich flavors and satisfying texture, this soup is perfect for cozy dinners or serving guests. Easy to freeze, it also makes for convenient meals later on. Customize it with your favorite herbs and spices for an unforgettable experience.
Ingredients
Scale
- 1/4 cup vegetable or olive oil
- 1 medium onion (diced)
- 1 tbsp garlic (minced)
- 2 whole carrots (chopped)
- 2 celery stalks (chopped)
- 6 cups chicken or vegetable broth
- 1 can kidney beans (drained)
- 1 can cannellini beans (drained)
- 1 8 oz. can tomato sauce
- 1 28 oz can diced tomatoes
- 2 tsp dried oregano
- 2 tbsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 2 tsp salt
- 1 tsp black pepper
- 4 cups water
- 1–2 cups dry pasta (uncooked)
Instructions
- Heat 1/4 cup of vegetable or olive oil in a large stock pot over medium heat.
- Sauté the diced onion, chopped celery, minced garlic, and chopped carrots for 4-5 minutes until the onions are translucent.
- Add in the chicken or vegetable broth, tomato sauce, diced tomatoes, drained beans, water, and spices; stir well.
- Bring the mixture to a boil then reduce heat and let it simmer for 15 minutes.
- Add uncooked pasta and cook for an additional 10-12 minutes until the pasta reaches your desired tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 290
- Sugar: 7g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg