Description
A warm and hearty Pasta Fagioli Soup that captures the essence of coziness with its rich broth and delightful mix of beans and pasta.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups small pasta (like ditalini or elbow)
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, warm olive oil over medium heat. Add diced onions, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add diced tomatoes and vegetable broth; bring to a gentle boil.
- Stir in kidney and cannellini beans, oregano, basil, salt, and pepper.
- Let the mixture simmer for 15-20 minutes to deepen flavors.
- Stir in pasta and cook until al dente, following package instructions.
- Taste and adjust seasoning as needed. Serve hot and garnish with fresh parsley.
Notes
Feel free to add seasonal vegetables or spice it up with crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg