pasta fagioli
Pasta Fagioli is a classic Italian dish that combines pasta and beans in a hearty soup-like base. It's comforting, nutritious, and perfect for a cozy dinner.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 ladle
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14 ounces) canned diced tomatoes
- 1 can (15 ounces) canned kidney beans, rinsed and drained
- 1 can (15 ounces) canned cannellini beans, rinsed and drained
- 1 cup small pasta (like ditalini)
- 2 leaves bay leaves
- 1 teaspoon dried oregano
- to taste salt
- to taste black pepper
- fresh parsley, for garnish (optional)
- grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the vegetable broth, canned tomatoes (with their juice), kidney beans, cannellini beans, bay leaves, and oregano to the pot. Bring the mixture to a simmer.
- Once simmering, add the small pasta. Cook according to the package instructions, usually about 8-10 minutes, until al dente.
- Season the soup with salt and black pepper to taste. Remove the bay leaves before serving.
- Ladle the pasta fagioli into bowls. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
Notes
This dish can be stored in the refrigerator for up to 3 days and tastes even better the next day.
Feel free to customize the beans or pasta based on your preference.
For a spicier version, add a pinch of red pepper flakes while sautéing the vegetables.