Pasta E Fagioli Old World Style
Transport your taste buds to the heart of Italy with this comforting, rustic recipe for Pasta e Fagioli Old World Style. This hearty, one-pot soup is a symphony of tender cannellini beans, plump ditalini pasta, and a fragrant medley of classic aromatics like onion, garlic, carrot, and celery. Simmered to perfection with a blend of dried oregano, thyme, and the optional richness of a Parmesan rind, this recipe captures the essence of Italian home cooking. Perfect for busy weeknights or cozy family dinners, it’s as nourishing as it is nostalgic. Serve steaming bowls garnished with fresh parsley and a generous sprinkle of Parmesan cheese for a satisfying, soul-warming meal. This authentic Pasta e Fagioli is easy to make, packed with wholesome ingredients, and guaranteed to be your new favorite comfort food.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 14 ounces diced tomatoes (canned, with juices)
- 4 cups low-sodium chicken or vegetable broth
- 15 ounces cannellini beans (canned, drained and rinsed)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 cup small pasta (e.g., ditalini or elbow pasta)
- 1 piece Parmesan cheese rind (optional)
- 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 chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for another minute until aromatic.
Add the canned diced tomatoes (including juices) to the pot and cook for 2-3 minutes, stirring occasionally.
Pour in the chicken or vegetable broth and add the cannellini beans, oregano, thyme, bay leaf, and Parmesan cheese rind (if using). Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes to allow the flavors to meld.
After 20 minutes, add the small pasta to the pot. Cook uncovered, stirring occasionally, for 8-10 minutes or until the pasta is tender.
Remove and discard the bay leaf and Parmesan cheese rind (if used).
Season the soup with salt and black pepper to taste.
Serve hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 5076 mg | 221% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 31.2 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 790 mg | 61% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3785 mg | 81% | |
*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.
