Pasta E Fagioli by Giada De Laurentiis
Giada De Laurentiis’ Pasta E Fagioli is a comforting and hearty Italian classic that combines tender cannellini beans, al dente pasta, and aromatic vegetables in a rich tomato-infused broth. This one-pot wonder is elevated with a medley of dried thyme, oregano, and a generous stir of grated Parmesan cheese, creating a flavorful meal that’s both nourishing and satisfying. Perfect for a cozy family dinner, this quick 45-minute recipe is easy to make and serves six, making it ideal for weeknight cooking or meal prep. Garnished with fresh parsley and extra Parmesan, this rustic soup is as beautiful as it is delicious. Whether you're craving traditional Italian comfort food or looking for a wholesome soup to warm up your day, Pasta E Fagioli is the perfect choice!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 2 medium, peeled and diced Carrots
- 2 stalks, diced Celery
- 3 minced Garlic cloves
- 14 ounces (1 can) Diced tomatoes
- 15 ounces (1 can, rinsed and drained) Cannellini beans
- 4 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon (or to taste) Kosher salt
- 0.5 teaspoons (or to taste) Black pepper
- 1 cup Small pasta (e.g., ditalini or elbow)
- 0.5 cup, grated (plus more for garnish) Parmesan cheese
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced tomatoes (with their juices), cannellini beans, chicken broth, thyme, oregano, salt, and pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
Stir in the pasta and cook for 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Remove the pot from the heat and stir in the grated Parmesan cheese until melted and incorporated.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 4060 mg | 177% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 28.5 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 845 mg | 65% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2898 mg | 62% | |
*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.
