Pasta Fagioli Soup
A classic Italian soup combining hearty pasta with nutritious beans and vegetables, perfect for any occasion.
Ingredients
Vegetables and Base
- 2 tablespoons olive oil
- 1 cup onion, diced
- 2 small carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Beans and Tomatoes
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) diced tomatoes
Broth and Seasonings
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste dash salt and pepper
Pasta and Garnish
- 1 cup small pasta (like ditalini or elbow)
- to taste fresh parsley, chopped (for garnish)
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the onions, carrots, and celery; cook until the vegetables are softened.
- Stir in the garlic and cook for an additional minute.
Cooking
- Add the cannellini beans, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
- Add the pasta and simmer until cooked, about 10 minutes.
Serving
- Serve hot, garnished with fresh parsley.
Notes
Adjust the thickness of the soup by adding more or less broth. For a richer flavor, add a splash of red wine when sautéing the vegetables. Experiment with different types of beans or vegetables for added variety.