Description
Pasta fagioli is a heartwarming Italian soup that combines tender pasta, hearty cannellini beans, and vibrant vegetables in a rich broth. Perfect for chilly evenings, this dish not only satisfies hunger but also brings loved ones together around the table. With its comforting flavors and simple preparation, it’s an ideal choice for weeknight dinners or meal prep.
Ingredients
Scale
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 can (15 oz) low-sodium cannellini beans, rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tsp Italian seasoning
- ¼ cup freshly grated Parmesan cheese
Instructions
- In a large pot over medium heat, add olive oil and sauté the chopped onions until translucent. Add minced garlic and cook until fragrant.
- Stir in diced carrots and celery; cook for about five minutes until softened.
- Pour in vegetable broth and diced tomatoes (with juices). Bring to a gentle boil.
- Add pasta and cook until al dente according to package instructions.
- Mix in rinsed cannellini beans and Italian seasoning. Simmer for about 10 minutes to blend flavors.
- Serve hot with a sprinkle of Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 290
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Swap cannellini beans for kidney beans or add spinach for extra nutrition. Store leftovers in an airtight container for up to five days; reheat gently on the stove.