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Pasta e Fagioli

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A delicious and comforting Italian classic soup made with pasta and beans, perfect for a quick weeknight meal.

Ingredients

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Main ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 cup Onion, chopped
  • 1 cup Carrots, chopped
  • 2 tablespoons Garlic, minced
  • 0.5 teaspoon Dried Basil
  • 0.5 teaspoon Dried Oregano
  • 0.5 teaspoon Dried Parsley
  • 0.25 teaspoon Red Pepper Flakes (for a hint of warmth)
  • 0.5 teaspoon Black Pepper (Freshly ground is best)
  • 1 (15 oz) can Tomato Sauce
  • 4 cups Low Sodium Vegetable Broth (Chicken broth can also be used)
  • 2 cups Water
  • 2 (15 oz) cans Cannellini Beans, drained and rinsed
  • 1 dried Bay Leaf
  • 1 cup Dry Ditalini Pasta

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion and carrots and sauté until softened, about 5 to 7 minutes.
  3. Stir in minced garlic, dried basil, oregano, parsley, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in tomato sauce, vegetable broth, and water. Stir and bring to a gentle simmer.
  5. Stir in cannellini beans and bay leaf.
  6. Bring the soup back to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
  7. Add ditalini pasta to the pot and cook according to package directions, or until al dente.
  8. Remove and discard the bay leaf.
  9. Season with freshly ground black pepper. Taste and add salt if needed. Ladle into bowls and serve.

Notes

This recipe is adaptable. Consider adding celery, spinach, or Italian sausage for variations. For leftovers, cook pasta separately to prevent mushiness. Chop veggies ahead for faster prep.

Find it online: https://speedydishes.com/quick-pasta-e-fagioli-recipe/