Pasta Fagioli
A hearty and flavorful Italian soup made with pasta and beans, perfect for any occasion.
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Servings: 4 servings
Calories: 250kcal
Ingredients
- 1 cup ditalini pasta
- 1 can cannellini beans 15 oz, drained and rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes 14.5 oz
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add the diced tomatoes and cook for 2-3 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the cannellini beans and pasta; reduce heat to a simmer.
- Cook until pasta is tender, about 10-12 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let sit for a few minutes.
- Serve hot, garnished with fresh parsley.
Nutrition
Calories: 250kcal | Carbohydrates: 40g | Protein: 10g | Fat: 6g | Fiber: 8g