Classic Italian Pasta e Fagioli
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 (15 oz) can diced tomatoes
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
4 cups chicken or vegetable broth
1 cup ditalini pasta (or small pasta of choice)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
Freshly grated Parmesan cheese (for garnish)
Fresh parsley, chopped (for garnish)
Directions:
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft.
Add the minced garlic and cook for another minute, until fragrant.
Add Tomatoes and Beans:
Stir in the diced tomatoes (with their juice) and both cans of beans.
Add the dried oregano, basil, thyme, crushed red pepper flakes (if using), and salt and pepper to taste.
Simmer the Soup:
Pour in the chicken or vegetable broth, stirring to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
Cook the Pasta:
While the soup is simmering, cook the pasta in a separate pot according to the package instructions until al dente. Drain and set aside.
Combine and Serve:
Add the cooked pasta to the soup and stir to combine.
Simmer for an additional 5 minutes to heat through.
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 6 servings
#pastaefagioli #italianrecipes #souprecipes #comfortfood #pastasoup #homemade #healthyrecipes #italianfood #quickmeals #foodie #dinnerideas #vegetarianrecipes #onepotmeals #cookingathome #easyrecipes #heartymeals #recipeoftheday #warmandcozy #pastalovers #souptime