Hearty Pasta Fagioli Soup
A comforting Italian-American soup filled with pasta, beans, and vibrant herbs, perfect for chilly evenings.
Ingredients
Base ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
Beans and Tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz cannellini beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
Broth and Seasoning
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- to taste Salt and pepper For seasoning
Pasta and Garnish
- 1 cup small pasta (like ditalini)
- to taste Fresh parsley, chopped For garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add in the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about five minutes until the vegetables are tender.
Cooking
- Stir in the kidney beans, cannellini beans, and diced tomatoes with their juice.
- Pour in the vegetable broth, then sprinkle with Italian seasoning. Season with salt and pepper to taste.
- Bring to a gentle boil, then reduce the heat to a simmer for about 20 minutes.
- Add the small pasta and cook according to package instructions until al dente.
- Serve hot, garnished with fresh parsley.
Notes
Store in an airtight container in the fridge for 3-4 days or freeze for up to three months. Thaw and reheat gently, adding broth or water if necessary.