Pasta Fagioli (Pasta and Beans)
Pasta Fagioli, also known as Pasta and Beans, is a delicious and filling vegetarian soup that combines tender pasta with hearty beans. This comforting dish is an ideal choice for a chilly evening, offering warmth and flavor in every spoonful.
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Ingredients
- 1 tbsp olive oil
- 3 cloves garlic
- 1 medium celery stalk
- 1 medium carrot
- 15 ounce can cannellini beans
- 15 ounce can tomato sauce or crushed tomatoes
- 1 large bay leaf
- 1 tbsp dried basil
- 1 tbsp dried parsley
- 1 tsp dried oregano
- 2 14 ounce cans chicken or vegetable broth
- 2 cups water
- kosher salt and pepper to taste
- 6 oz dry Ditalini pasta or other small pasta
- grated parmesan cheese for topping (optional
- fresh basil
- 1/2 onion
Instructions
- 1
In a spacious heavy-bottomed pot or Dutch oven, heat olive oil over medium heat and gently sauté the chopped onion and minced garlic until they become fragrant and translucent.
- 2
In a blender, combine the beans with one cup of water and blend until the mixture is nearly smooth in texture.
- 3
Pour the blended beans into the pot, then incorporate the can of tomato sauce along with the chopped celery, diced carrots, chicken broth, basil, bay leaf, parsley, oregano, salt, and pepper.
- 4
Add one cup of water to the mixture and bring it to a rolling boil. Once boiling, reduce the heat and let it simmer with the lid on for 20 minutes, stirring occasionally.
- 5
Introduce the pasta to the pot and cook uncovered until it reaches al dente, following the instructions on the pasta package.
- 6
Serve the soup into bowls and sprinkle with grated cheese on top, if you wish to add an extra touch.
Nutrition Information
Notes & Tips
- If you want to make this more of a bean soup and omit the pasta, add another can of whole beans and omit the pasta.
- Meal Prep Tip: Cook the pasta separate if you want to make this ahead. If you refrigerate with the pasta, it will soak up the liquid.