My Pasta E Fagioli Soup
Cozy up with a bowl of "My Pasta E Fagioli Soup," a hearty and comforting Italian classic brimming with wholesome flavors. This one-pot wonder combines tender ditalini pasta, creamy cannellini and red kidney beans, and a medley of aromatic vegetables like onion, carrot, and celery, all simmered in a rich tomato-based broth infused with oregano, thyme, and a touch of garlic. Ready in just 50 minutes, this satisfying soup is perfect for busy weeknights or lazy Sunday afternoons. Garnish with a sprinkle of fresh parsley and a generous dusting of Parmesan for a finishing touch that takes this dish from simple to sublime. Whether you're seeking a vegetarian dinner idea or a meal that's as nutritious as it is delicious, this Pasta e Fagioli soup delivers big, hearty flavors with minimal effort.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 large Carrot, diced
- 2 Celery stalk, diced
- 3 Garlic cloves, minced
- 14 oz Diced tomatoes (canned)
- 2 tablespoons Tomato paste
- 6 cups Vegetable broth
- 15 oz Cannellini beans (canned), rinsed and drained
- 15 oz Red kidney beans (canned), rinsed and drained
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 cup Small pasta (e.g., ditalini or elbow)
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- to taste Grated Parmesan cheese (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes, tomato paste, and vegetable broth to the pot. Stir to combine.
Add the cannellini beans, red kidney beans, dried oregano, dried thyme, and bay leaf to the soup. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.
While the soup is simmering, bring a small pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
After 20 minutes of simmering, remove the bay leaf from the pot. Add the cooked pasta to the soup, stirring to combine.
Season the soup with salt and black pepper to taste.
Simmer for an additional 5 minutes, then remove from heat.
Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 7673 mg | 334% | |
| Total Carbohydrate | 342.0 g | 124% | |
| Dietary Fiber | 75.1 g | 268% | |
| Total Sugars | 55.2 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 7409 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
