Pasta e Fagioli Recipe

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Pasta e Fagioli Recipe

1 cup ditalini or small pasta of your choice
1 cup cooked cannellini beans (or canned, drained and rinsed)
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
2 bay leaves
1 can (14 oz) diced tomatoes
4 cups vegetable or chicken broth
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional)

Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, celery, and bay leaves. Sauté for about 5 minutes until the vegetables are softened.

Add Tomatoes and Broth: Stir in the diced tomatoes (with their juice) and the vegetable or chicken broth. Bring the mixture to a simmer.

Simmer: Cover the pot and let the soup simmer gently for about 15-20 minutes, allowing the flavors to meld.

Add Beans and Pasta: Add the cooked cannellini beans and cooked pasta to the soup. Simmer for an additional 5 minutes, or until the beans and pasta are heated through.

Season: Season the soup with salt and freshly ground black pepper to taste. Remove the bay leaves.

Serve: Ladle the Pasta e Fagioli into bowls. Garnish with chopped fresh parsley and grated Parmesan cheese if desired.

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Enjoy this comforting and flavorful Italian soup, perfect for warming up on a chilly day! Buon appetito! 🍲😋 
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