Pasta e Fagioli Recipe

Italian · Soup · 45 min total

A hearty Italian soup made with pasta and beans, perfect for a comforting meal. This recipe uses canned beans for convenience and simmers with vegetables and herbs for deep flavor.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 cup small pasta (such as ditalini or elbow macaroni)
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese for serving
• 2 tablespoons fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
2. Stir in oregano and rosemary, cook for 1 minute until fragrant.
3. Add diced tomatoes (with their juices) and broth. Bring to a boil.
4. Add cannellini beans, kidney beans, and pasta. Reduce heat to a simmer.
5. Cook until pasta is tender, about 10-12 minutes, stirring occasionally.
6. Season with salt and pepper to taste. If soup is too thick, add a little water or broth.
7. Serve hot, topped with Parmesan cheese and fresh parsley.

Tips

• For a thicker soup, mash some of the beans before adding.
• Store leftovers in the refrigerator for up to 4 days. The pasta will absorb liquid, so add broth when reheating.
• This soup freezes well; omit pasta and add fresh cooked pasta when serving.

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