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Pasta e Fagioli Soup

Pasta e Fagioli soup
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Indulge in the warmth of our Pasta e Fagioli soup, a heartwarming Italian classic that combines pasta, beans, and fresh vegetables into a delightful, nutrient-packed dish. Perfect for family dinners or cozy nights in, this recipe is designed to be both satisfying and customizable, allowing you to use whatever ingredients you have on hand. Each spoonful delivers a rich blend of flavors, making it not just a meal but an experience to savor. With a wholesome balance of protein and fiber, this soup is as nutritious as it is delicious. Whether served with crusty bread or garnished with herbs and plant-based cheese alternatives, your taste buds will thank you. Enjoy the comfort of this easy-to-make soup that’s sure to become a family favorite!

Ingredients

Scale
  • 1/4 cup vegetable or olive oil
  • 1 medium onion (diced)
  • 1 tbsp garlic (minced)
  • 2 whole carrots (chopped)
  • 2 celery stalks (chopped)
  • 6 cups chicken or vegetable broth
  • 1 can kidney beans (drained)
  • 1 can cannellini beans (drained)
  • 1 can tomato sauce (8 oz.)
  • 1 can diced tomatoes (28 oz.)
  • 2 tsp dried oregano
  • 2 tbsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 2 tsp salt
  • 1 tsp black pepper
  • 4 cups water
  • 1–2 cups dry pasta (uncooked)

Instructions

  1. Heat the oil in a large stock pot over medium heat until shimmering.
  2. Sauté the onion, celery, garlic, and carrots for about 4-5 minutes until onions are translucent.
  3. Pour in the broth, tomato sauce, diced tomatoes, drained beans, water, and seasonings; stir to combine.
  4. Bring the mixture to a boil over high heat then reduce to simmer for approximately 15 minutes.
  5. Add uncooked pasta and cook for an additional 10-12 minutes until pasta is tender.

Nutrition

Find it online: https://teffrecipes.com/pasta-e-fagioli-soup/

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