Pasta Fagioli Soup
Warm up your kitchen with this hearty and comforting Pasta Fagioli Soup, a classic Italian dish that's as nutritious as it is delicious. Brimming with tender ditalini pasta, creamy cannellini and kidney beans, and a medley of aromatic vegetables, this one-pot wonder is simmered in a flavorful tomato-infused broth seasoned with oregano, basil, and thyme. Perfect for both vegetarians and meat lovers (just choose vegetable or chicken broth), this soup is ready in under an hour and is ideal for a cozy family dinner or an impressive meal prep option. Finish each bowl with a sprinkle of fresh parsley and grated Parmesan for an authentic touch that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 stalks, diced celery stalks
- 2 medium, diced carrots
- 3 cloves, minced garlic cloves
- 1 15-ounce can canned diced tomatoes
- 1 15-ounce can, rinsed and drained canned cannellini beans
- 1 15-ounce can, rinsed and drained canned kidney beans
- 6 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon ground black pepper
- 1 cup dried ditalini pasta
- 2 tablespoons, chopped (for garnish) fresh parsley
- 0.5 cup (optional, for garnish) grated Parmesan cheese
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the canned diced tomatoes, cannellini beans, and kidney beans. Stir to combine.
Add the chicken or vegetable broth to the pot, followed by the dried oregano, dried basil, dried thyme, salt, and black pepper. Stir well.
Bring the soup to a boil, then reduce the heat to low and let it 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.
After 20 minutes, taste the soup and adjust the seasonings if needed.
Stir in the cooked pasta and let it warm in the soup for 2-3 minutes.
Ladle the soup into bowls and garnish with chopped parsley and grated Parmesan cheese if desired. Serve warm.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 6.5 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 647 mg | 14% | |
*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.
