Description
Italian Pasta Fagioli is a heartwarming soup that combines pasta and beans in a rich, savory broth. This classic dish, with its delightful medley of flavors, evokes memories of family gatherings filled with laughter and love. Whether you’re seeking comfort on a chilly evening or a satisfying meal to share with friends, this Italian Pasta Fagioli recipe is sure to impress. It’s easy to prepare, making it perfect for both novice cooks and seasoned chefs alike.
Ingredients
Scale
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 can (15 oz) low-sodium cannellini beans, rinsed
- 4–5 cloves fresh garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 2 tsp Italian seasoning
- ¼ cup freshly grated Parmesan cheese
Instructions
- Prepare your ingredients by chopping the onion, garlic, carrot, and celery into small pieces.
- In a large pot over medium heat, warm olive oil. Sauté chopped onions until translucent (about 5 minutes).
- Add minced garlic and diced carrots; cook until garlic is fragrant (about 1 minute).
- Stir in chopped celery and cook until slightly softened (about 3 minutes).
- Pour in the canned tomatoes with juices and rinsed cannellini beans; simmer for about 2 minutes.
- Add vegetable broth and pasta; bring to a gentle boil then reduce heat to medium-low. Simmer until pasta is al dente (about 8–10 minutes).
- Serve hot topped with freshly grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg