Hearty Autumn Pasta e Fagioli

Discover the rustic charm of our Hearty Autumn Pasta e Fagioli, a comforting Italian soup brimming with seasonal flavors. This heartwarming dish combines tender pasta, creamy cannellini beans, and vibrant autumn vegetables, perfect for a cozy evening meal.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 can (28 oz) diced tomatoes

4 cups vegetable broth

1 can (15 oz) cannellini beans, drained

1 cup ditalini pasta

Salt and pepper to taste

1/4 cup grated Parmesan cheese for garnish

2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onions and garlic, sauté until translucent and fragrant.

3. Stir in the carrots, celery, and zucchini, cooking until they begin to soften.

4. Sprinkle in the thyme, rosemary, and add the bay leaf.

5. Pour in the diced tomatoes and vegetable broth, bringing the mixture to a simmer.

6. Add the cannellini beans and let simmer for 15 minutes.

7. Stir in the pasta and cook until al dente, approximately 8 minutes.

8. Season with salt and pepper to taste.

9. Remove from heat and serve hot, garnished with Parmesan cheese and fresh parsley.

Storage

Refrigerate the pasta e fagioli in an airtight container for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.