Description
Warm up with a comforting bowl of Pasta e Fagioli, a hearty Italian soup that combines flavorful ingredients into a delicious meal perfect for any occasion. This easy-to-make dish features tender pasta, nutritious beans, and a rich vegetable broth, all simmered to perfection. Whether it’s for a cozy family dinner or a casual gathering with friends, this Pasta e Fagioli Recipe is bound to impress. Plus, it’s customizable—feel free to add your favorite vegetables or proteins for a personal touch.
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. Sauté diced onion, celery, carrots, salt, and pepper for about 10 minutes until softened.
- Stir in minced garlic and tomato paste; cook for another minute until fragrant.
- Add diced tomatoes with juices, cannellini beans, and vegetable broth. Simmer uncovered for 20 minutes.
- Introduce ditalini pasta and simmer for an additional 10 minutes until the pasta is al dente. Stir in chopped Tuscan kale and cook until wilted.
- Serve hot; drizzle with extra olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 440mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg