Description
Warm up your evenings with a delightful bowl of Pasta Fagioli Soup. This comforting Italian-American classic is brimming with hearty beans, tender pasta, and fresh vegetables all simmered in a rich broth. Not only is it budget-friendly, but it also offers endless customization options to suit your taste. Perfect for cozy weeknights or gatherings, this simple yet satisfying recipe comes together quickly, making it an ideal choice for those busy days when you crave a nourishing meal. Serve it alongside crusty bread or a fresh salad for a complete dining experience.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups chicken or vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup ditalini pasta
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery; sauté until softened (5–7 minutes).
- Stir in minced garlic, oregano, basil, and red pepper flakes; cook for 1 minute until fragrant.
- Pour in chicken or vegetable broth and crushed tomatoes; add rinsed cannellini and kidney beans.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in ditalini pasta; cook according to package directions until al dente.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: For a vegetarian version, omit any meat and use vegetable broth. Customize by adding greens like spinach or kale for extra nutrients. This soup freezes well—make a big batch and enjoy it later!