Pasta e Fagioli Soup
Pasta e fagioli soup is a warm Italian classic that combines tender pasta and creamy cannellini beans in a savory broth, infused with aromatic herbs and vegetables. Each comforting spoonful is perfect for chilly evenings or festive gatherings. This hearty dish not only nourishes the body but also brings loved ones together around the table, making it a cherished recipe that’s both simple to prepare and deeply satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 2 tbsp extra virgin olive oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups low-sodium vegetable broth
- 2 tsp Italian seasoning
- ¼ cup grated Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery for about 5-7 minutes until softened.
- Add minced garlic and Italian seasoning; sauté for an additional minute until fragrant.
- Stir in diced tomatoes and cannellini beans; let flavors combine for a minute.
- Pour in vegetable broth and bring to a simmer. Add pasta and cook until al dente, about 10 minutes.
- Season with salt and pepper to taste. Serve topped with grated Parmesan cheese.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 5mg