Description
A comforting Italian pasta e fagioli soup packed with flavor and nutrients. Perfect for cold days or when you crave a hearty meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained
- 4 cups vegetable broth
- 1 cup ditalini pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Grated Parmesan for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened (5 minutes).
- Add garlic and cook for 30 seconds.
- Stir in tomatoes, beans, broth, oregano, basil, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cook until al dente (8-10 minutes).
- Season with salt and pepper.
- Stir in parsley before serving.
- Top with grated Parmesan.
Notes
- For creamier texture, mash some beans before adding.
- Pasta absorbs liquid – add more broth if reheating leftovers.
- Substitute pancetta for vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta e fagioli, Italian soup, bean soup, hearty soup, vegetarian pasta