Pasta E Fagioli Ii
Cozy up with a bowl of classic Italian comfort food with this hearty Pasta e Fagioli recipe. Bursting with rich, savory flavors, this satisfying soup features tender ditalini pasta, hearty cannellini and kidney beans, and a medley of aromatic vegetables like onion, carrot, celery, and garlic. Simmered to perfection in a flavorful tomato and vegetable broth seasoned with oregano and basil, it's a dish that embodies simple yet wholesome cooking. Ready in under an hour, this one-pot wonder is both nourishing and incredibly easy to make. Top it off with fresh parsley and a sprinkle of Parmesan for a comforting meal that’s perfect for chilly evenings. Whether you're meal-prepping or serving a hungry crowd, Pasta e Fagioli is the ultimate cozy dinner packed with warmth and love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 14 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 15 ounces cannellini beans (canned, drained and rinsed)
- 15 ounces kidney beans (canned, drained and rinsed)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup dried ditalini pasta
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.25 cup 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 and fragrant.
Stir in the minced garlic and cook for an additional 1-2 minutes.
Add the canned diced tomatoes and tomato paste to the pot. Stir well to combine.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the cannellini beans, kidney beans, dried oregano, and dried basil. Season with salt and black pepper. Stir to combine.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, allowing the flavors to meld together.
While the soup is simmering, cook the ditalini pasta in a separate pot according to package instructions. Drain and set aside.
Once the soup has finished simmering, stir in the cooked pasta.
Taste and adjust seasoning, adding more salt or pepper if needed.
Ladle the Pasta E Fagioli into bowls and garnish with chopped fresh parsley.
Serve hot with grated Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 11.1 g | 39% | |
| Total Sugars | 8.8 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1061 mg | 23% | |
*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.
