Traditional Pasta e Fagioli Soup

A comforting bowl of Italian heritage, this Traditional Pasta e Fagioli Soup combines tender pasta and hearty beans in a rich tomato broth, perfect for warming up any day.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 6

Ingredients

2 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 stalks celery, diced

2 medium carrots, diced

1 tsp dried oregano

1 tsp dried basil

1/2 tsp salt

1/4 tsp black pepper

1 can (15 oz) diced tomatoes

1 can (15 oz) tomato sauce

4 cups 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

1/4 cup grated Parmesan cheese (optional)

Chopped fresh parsley for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, celery, and carrots. Sauté until the vegetables are tender, about 5 minutes.

2. Stir in the oregano, basil, salt, and black pepper. Cook for another minute to release the flavors.

3. Add the diced tomatoes, tomato sauce, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

4. Stir in the cannellini beans, kidney beans, and pasta. Continue to simmer until the pasta is cooked, about 10 minutes.

5. Taste and adjust seasoning if necessary. Serve hot, garnishing with Parmesan cheese and parsley if desired.

Storage

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

Reheating

Reheat on the stovetop over medium heat, stirring occasionally, until heated through. Add a little broth or water if the soup has thickened too much.

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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.