Traditional Italian Pasta e Fagioli

A hearty and comforting Italian soup made with pasta and beans, perfect for a cozy dinner and rich in flavors. Ideal for those seeking an authentic Italian experience with a touch of home comfort.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium carrot, diced

2 stalks celery, diced

1 can (28 oz) crushed tomatoes

4 cups chicken broth or vegetable broth

1 can (15 oz) cannellini beans, drained and rinsed

1 can (15 oz) red kidney beans, drained and rinsed

1 cup ditalini pasta

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

1/2 cup grated Parmesan cheese

Fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until vegetables are softened, about 5 minutes.

2. Stir in crushed tomatoes and broth, bringing the mixture to a simmer. Cook for 10 minutes to allow flavors to meld.

3. Add both cans of beans, dried oregano, and dried basil. Stir well and season with salt and pepper.

4. Simmer for an additional 10 minutes.

5. Add the ditalini pasta to the pot and continue to cook until the pasta is tender, about 10 minutes.

6. Adjust seasoning with salt and pepper as needed.

7. Serve hot, garnished with Parmesan cheese and chopped parsley.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over low heat, stirring occasionally, until warmed through. Add a splash of broth if needed to reach desired consistency.

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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.