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–+ servings
hearty bean and pasta

Pasta E Fagioli Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Knife
  • 1 Ladle
  • 1 measuring cup
  • 1 colander

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 clove garlic minced
  • 2 medium carrots diced
  • 2 stalk celery diced
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1/4 teaspoon red pepper flakes
  • 1 can crushed tomatoes 28 ounces
  • 4 cup vegetable broth
  • 1 can cannellini beans drained and rinsed, 15 ounces
  • 1 cup ditalini pasta
  • 1/4 cup Parmesan cheese grated
  • salt and pepper to taste
  • fresh parsley chopped for garnish

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic, carrots, and celery, cooking for another 3 minutes.
  • Add the dried oregano, dried basil, and red pepper flakes, stirring to combine.
  • Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a boil.
  • Reduce heat to a simmer and add the drained cannellini beans.
  • Add the ditalini pasta and cook until the pasta is al dente, about 10 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and let the soup rest for 5 minutes.
  • Serve in bowls, garnished with grated Parmesan cheese and fresh parsley.

Notes

For the best results, make sure to use high-quality crushed tomatoes as they contribute significantly to the flavor of the soup. You can adjust the level of spices according to your preference, and feel free to use chicken broth instead of vegetable broth for a non-vegetarian version. Remember to taste the soup before serving and adjust the seasoning if necessary.
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