Description
Pasta e Fagioli Soup is a hearty Italian classic that brings together the comforting combination of pasta and beans, enriched with fresh vegetables and savory broth. This delightful soup is not only easy to prepare but also packed with flavor, making it a perfect choice for family dinners or gatherings with friends. The secret to its irresistible taste lies in its blend of ingredients and a touch of love as it simmers. With this simple recipe, you can create a dish that warms the soul and satisfies the appetite, all while utilizing pantry staples.
Ingredients
Scale
- 1/2 cup olive oil
- 1 cup diced onion
- 2 cloves minced garlic
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- 15 ounces cannellini beans (drained)
- 14.5 ounces canned diced tomatoes (drained)
- 1 quart chicken broth
- 8 ounces pasta (ditallini or elbow macaroni)
Instructions
- Heat 1/4 cup olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent.
- Stir in carrots, celery, and potatoes; cook for about 10 minutes until softened.
- Add diced tomatoes, cannellini beans, cold water, and chicken broth; season with salt and pepper. Bring to a boil.
- Reduce heat, add the Parmesan rind, and let simmer for 45–60 minutes.
- Remove the rind; blend the soup slightly for desired consistency.
- Return soup to a boil; add uncooked pasta and cook according to package instructions (about 10 minutes).
- Stir in butter and grated Parmesan cheese before serving hot.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 6mg