Pasta e Fagioli
Italian pasta and bean soup combining pasta, beans, and vegetables in a tomato broth. Simmered on stovetop until beans are tender and flavors meld into a thick, warm soup.
Ingredients
Method
Dice the onion, celery, and carrot into uniform pieces about 1/4 inch. Mince the garlic. If using dried beans, ensure they are cooked and drained beforehand.
Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrot; sauté for 5–7 minutes until softened and fragrant.
Stir in minced garlic and cook for 1 minute until aromatic.
Add canned tomatoes with their juice, vegetable broth, and beans. Stir well to combine.
Season with salt, black pepper, and italian seasoning. Bring to a simmer over medium-high heat.
Reduce heat to medium-low and simmer uncovered for 15 minutes to allow flavors to meld.
Add pasta and cook according to package directions (typically 8–10 minutes) until tender. Stir occasionally to prevent sticking.
Taste and adjust seasoning as needed. The soup should be thick but still brothy; add more broth if too thick.
Ladle soup into bowls. Top with grated parmesan cheese and fresh parsley if desired. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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