Pasta Fagioli Rhode Island Style
Discover the comforting charm of "Pasta Fagioli Rhode Island Style," a hearty and flavorful take on the classic Italian soup that highlights the vibrant, regional flair of New England cuisine. This rustic one-pot wonder combines tender ditalini pasta, creamy cannellini beans, and a medley of fresh vegetables like shredded green cabbage, carrots, and celery, all simmered in a savory tomato-infused vegetable broth. Infused with aromatic herbs like oregano, basil, and a touch of optional red pepper flakes for subtle heat, this recipe strikes the perfect balance of warmth and freshness. Ready in under 45 minutes and finished with a sprinkle of fresh parsley and optional Pecorino Romano, it's a wholesome, satisfying dish perfect for weeknight dinners or cozy family meals. Served piping hot, this vegetarian-friendly soup brings bold flavors and nourishing comfort to the table—ideal for anyone looking for an authentic yet approachable take on Pasta Fagioli.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups green cabbage, shredded
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes (optional)
- 2 cups canned cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 2 cups diced tomatoes with juice (canned)
- 1 cup ditalini pasta
- 2 tablespoons fresh parsley, chopped
- 0.5 cup grated Pecorino Romano cheese (optional)
- to taste salt
- to taste ground black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic, shredded cabbage, dried oregano, dried basil, and red pepper flakes (if using). Cook for an additional 2 minutes.
Add the cannellini beans, vegetable broth, and diced tomatoes (with their juice) to the pot. Stir well and bring to a gentle boil.
Reduce the heat to low and simmer for 15 minutes to allow flavors to meld.
Meanwhile, in a separate pot, cook the ditalini pasta according to the package instructions until al dente. Drain and set aside.
Once the soup has simmered, taste for seasoning and add salt and pepper as needed.
Stir in the cooked ditalini pasta and chopped parsley. Let the soup heat through for 2-3 minutes.
Serve hot, garnished with grated Pecorino Romano cheese if desired.
Nutrition Facts
Calories |
2893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 9422 mg | 410% | |
| Total Carbohydrate | 394.1 g | 143% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 63.0 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2017 mg | 155% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 7127 mg | 152% | |
*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.
