Pasta e Fagioli
Warm up with a bowl of comforting Pasta e Fagioli! This hearty Italian bean soup is brimming with tender pasta, creamy cannellini beans, and a rich vegetable broth that will leave you feeling satisfied and cozy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 2 Tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 medium yellow onion (diced)
- 2 celery ribs (finely chopped)
- 2 medium carrots (finely chopped)
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 3 garlic cloves (minced)
- 1 Tablespoon tomato paste
- 14 ounces diced tomatoes (1 can)
- 30 ounces cannellini beans (2 cans, drained and rinsed)
- 4 cups vegetable broth
- 1 cup ditalini pasta (or other small pasta)
- 2 cups chopped tuscan kale
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add diced onion, celery, carrots, salt, and pepper. Cook for about 10 minutes until softened.
- Stir in minced garlic and tomato paste; cook for 1 minute. Add diced tomatoes, cannellini beans, and vegetable broth. Bring to a simmer uncovered for 20 minutes.
- Add ditalini pasta to the pot and simmer for another 10 minutes until al dente. Stir in chopped Tuscan kale until wilted.
- Serve hot with an optional drizzle of extra olive oil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://goldenrecipetime.com/pasta-e-fagioli-recipe/