Description
A hearty and comforting Pasta Fagioli recipe featuring cannellini beans, vegetables, and ditalini pasta simmered in a flavorful tomato broth. Perfect for a cozy meal, this soup combines traditional Italian spices with a nourishing blend of ingredients to create a delicious and satisfying dish.
Ingredients
Scale
Vegetables and Aromatics
- 1 cup diced onion
- 2 tablespoons minced garlic
- 1 cup quartered carrots
Beans and Liquids
- 2 15 oz cans cooked cannellini beans, rinsed and drained
- 1 15 oz can tomato sauce
- 4 cups low sodium vegetable broth
- 2 cups water
Spices and Seasonings
- 1 dried bay leaf
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Other
- 1 tablespoon extra virgin olive oil
- 1 cup dry ditalini pasta
Instructions
- Heat Olive Oil: In a large pot, heat 1 tablespoon of extra virgin olive oil over medium heat until shimmering.
- Sauté Vegetables: Add diced onions, minced garlic, and quartered carrots to the pot. Cook for about 5 minutes until the onions are translucent and the vegetables have softened.
- Add Beans and Seasonings: Add the rinsed and drained cannellini beans, tomato sauce, dried bay leaf, dried basil, dried parsley, dried oregano, black pepper, and red pepper flakes to the pot. Stir to combine all ingredients evenly.
- Add Broth and Water: Pour in the low sodium vegetable broth and water. Stir gently to mix everything together.
- Bring to a Boil: Cover the pot and turn heat to high. Bring the soup to a boil, stirring occasionally to prevent sticking. This should take about 10 minutes.
- Simmer and Add Pasta: Remove the lid and reduce the heat to medium. Add the dry ditalini pasta while stirring. Cook the pasta for half the time recommended on the package to ensure it is undercooked.
- Finish Cooking: Once the pasta is cooked to the desired firmness, discard the bay leaf before serving.
- Serve and Enjoy: Ladle the soup into bowls and enjoy hot for a delicious, comforting meal.
Notes
- Prep vegetables ahead and store in the fridge for up to 24 hours to speed up cooking time.
- Use low sodium canned beans and rinse them to reduce excess salt.
- Add a parmesan cheese rind during cooking for extra depth of flavor.
- It is best to cook this soup on the stovetop to prevent pasta from overcooking.
- If using Instant Pot or crockpot, cook pasta separately to avoid mushy texture.
- You can adjust broth quantity if soup becomes too thick after pasta absorbs liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
