Pasta E Fagioli Mix
Savor the comforting warmth of traditional Italian flavors with this hearty Pasta e Fagioli Mix recipe. Packed with tender cannellini and red kidney beans, al dente ditalini pasta, and a medley of aromatic seasonings like oregano, thyme, and garlic, this dish strikes the perfect balance between rich and wholesome. Simmered in a flavorful tomato-based broth and garnished with a touch of fresh parsley, it’s an ideal meal for cozy nights or family gatherings. Quick to prepare and perfect for batch cooking, this classic soup pairs beautifully with crusty bread and offers a heartwarming taste of Italy in every bowl. Whether you're a seasoned cook or a beginner, this simple Pasta e Fagioli recipe is sure to be a favorite!
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Recipe Information
Ingredients
- 1 cup Ditalini pasta
- 1 cup Dried cannellini beans
- 0.5 cup Dried red kidney beans
- 2 tablespoons Vegetable broth powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 tablespoons Dried minced onion
- 1 teaspoon Dried garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes
- 1 15-ounce can Canned diced tomatoes
- 2 tablespoons Olive oil
- 8 cups Water
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Start by rinsing the dried cannellini and red kidney beans thoroughly and soaking them overnight in a large bowl of water. Drain before cooking.
In a large pot, heat the olive oil over medium heat. Add the dried minced onion and garlic powder, stirring until fragrant (about 1 minute).
Add 8 cups of water to the pot, along with the soaked and drained beans. Bring to a boil, then reduce the heat to low and simmer for 45 minutes or until the beans are tender.
Stir in the vegetable broth powder, dried oregano, dried thyme, salt, black pepper, and crushed red pepper flakes. Let simmer for another 5 minutes.
Add the can of diced tomatoes (with their juices) and the ditalini pasta to the pot. Increase the heat to medium and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente.
Taste the soup and adjust seasonings as needed. If the soup becomes too thick, you can add more water to reach your desired consistency.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot. Enjoy this comforting dish with crusty bread on the side!
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4400 mg | 191% | |
| Total Carbohydrate | 297.4 g | 108% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 25.8 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3959 mg | 84% | |
*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.
