How To Make Classic Pasta e Fagioli
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Serves:
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 cup small pasta (such as ditalini or elbow)
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
- Fresh parsley, for garnish
Instructions
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In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Saute until vegetables are softened, about 5 minutes.
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Add minced garlic and cook for an additional minute.
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Stir in diced tomatoes, cannellini beans, vegetable broth, dried oregano, dried basil, and bay leaf. Season with salt and pepper.
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Bring soup to a boil, then reduce heat to low and simmer for 30 minutes to allow flavors to meld together.
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Meanwhile, cook the pasta according to package instructions in a separate pot.
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Once pasta is cooked, drain and add to the soup pot. Simmer for another 10-15 minutes, until pasta is tender.
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Remove bay leaf and adjust salt and pepper to taste.
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Serve hot with grated Parmesan cheese and fresh parsley on top.
Nutrition
- Calories : 317kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 769mg
- Total Carbohydrates : 51g
- Dietary Fiber : 12g
- Sugar : 9g
- Protein : 14g
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