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Pasta Fagioli

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A warm, hearty Italian soup combining pasta, vegetables, and beans, perfect for any meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup small pasta (like ditalini or macaroni)
  • Fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, carrots, and celery. Sauté until tender.
  3. Add diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a simmer.
  4. Stir in pasta and cook until al dente, about 8-10 minutes.
  5. Adjust seasoning if needed.
  6. Serve hot, garnished with fresh parsley.

Notes

For added richness, consider garnishing with grated Parmesan cheese. You can store leftovers in airtight containers for up to three days in the refrigerator or three months in the freezer.

Nutrition

Find it online: https://mydailyrecipeideas.com/the-best-pasta-fagioli/

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