Description
Pasta Fagioli is a comforting Italian soup combining tender pasta, cannellini and kidney beans, and vegetables simmered in a flavorful broth with herbs. This hearty vegetarian soup is perfect for a cozy meal and can be customized easily for gluten-free diets.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Herbs & Spices
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Canned Goods
- 1 (15 oz) can diced tomatoes with juices
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
Liquids & Grains
- 4 cups low-sodium vegetable or chicken broth
- 1/2 cup small pasta (ditalini or elbow)
Seasonings & Garnish
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- Grated Parmesan for serving (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 6 to 8 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Herbs: Stir in the minced garlic, dried oregano, thyme, and red pepper flakes if using. Cook for an additional minute until the garlic becomes fragrant.
- Add Tomatoes, Beans, and Broth: Pour in the diced tomatoes with their juices, drained cannellini beans, drained kidney beans, and the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow flavors to meld.
- Cook Pasta: Add the small pasta to the pot and continue to simmer for another 10 to 12 minutes or until the pasta is tender but not mushy.
- Season and Garnish: Taste and season the soup with salt and freshly ground black pepper as needed. Stir in the chopped fresh parsley for brightness. Ladle the soup into bowls and top with grated Parmesan cheese if desired before serving.
Notes
- For a thicker soup, mash some of the beans before adding the pasta to create a creamier texture.
- This soup stores well in the refrigerator and freezes nicely. When freezing, cook the pasta separately and add it when reheating to prevent sogginess.
- To make the soup gluten-free, substitute the pasta with gluten-free variety.
