Description
A hearty and comforting Italian soup, Pasta Fagioli is a delicious one-pot meal that combines pasta, beans, and savory broth. This vegetarian version is packed with flavors and perfect for a cozy dinner.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups chicken or vegetable broth
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can red kidney beans, rinsed and drained
- 3/4 cup ditalini or small pasta
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese for serving
Optional:
- 1/2 pound ground Italian sausage or ground beef
Instructions
- Cook the Meat: In a large pot, heat olive oil. If using meat, add sausage or ground beef and cook until browned. Drain excess fat if needed.
- Sauté Vegetables: Add onion, garlic, carrots, and celery. Cook until vegetables soften.
- Season and Simmer: Stir in oregano, thyme, and red pepper flakes. Add tomatoes, tomato sauce, and broth. Simmer.
- Add Beans and Pasta: Stir in beans and pasta. Simmer until pasta is tender.
- Season and Serve: Season with salt and pepper. Stir in parsley. Serve topped with Parmesan.
Notes
- For a vegetarian version, skip the meat and use vegetable broth.
- The soup thickens as it sits, so add a splash of broth or water when reheating leftovers.
- Serve with crusty bread for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 17 g
- Cholesterol: 25 mg
