Pasta e Fagioli
Warm, hearty, and packed with comforting flavors, Pasta e Fagioli is the ultimate rustic Italian soup that combines tender ditalini pasta, creamy cannellini beans, and a fragrant vegetable medley. Simmered in a savory broth infused with aromatic herbs like thyme, oregano, and basil, this soul-soothing dish is both nutritious and satisfying. A final touch of grated Parmesan and fresh parsley elevates each spoonful with a burst of flavor and a touch of elegance. Ready in just 45 minutes, this one-pot wonder is perfect for a cozy weeknight dinner or a crowd-pleasing starter. Whether you call it "pasta and beans" or a bowl of pure comfort, this classic recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 1 medium, diced carrot
- 1 medium, diced celery stalk
- 3 minced garlic cloves
- 14 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned cannellini beans
- 4 cups chicken or vegetable broth
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup dried ditalini pasta
- 0.25 cup grated Parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrot, and diced celery to the pot. Sauté the vegetables for about 5 minutes until they begin to soften.
Stir in the minced garlic and cook for an additional minute until the garlic is fragrant.
Add the canned diced tomatoes and their juices to the pot, followed by the drained and rinsed cannellini beans.
Pour in the chicken or vegetable broth and stir in the dried thyme, oregano, basil, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 10 minutes to allow the flavors to meld.
Add the ditalini pasta to the pot and cook for an additional 10 to 12 minutes, or until the pasta is tender.
Stir in the grated Parmesan cheese and chopped parsley, and let the soup sit for a minute to allow the cheese to melt and incorporate into the broth.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve the pasta e fagioli hot, garnished with extra Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 7892 mg | 343% | |
| Total Carbohydrate | 276.3 g | 100% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 28.9 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3355 mg | 71% | |
*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.
