pasta fagioli soup
Pasta fagioli is a hearty and comforting Italian soup made with pasta, beans, and vegetables. This nourishing dish is perfect for any time of the year and can be served as a main course or a side.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 set measuring cups and spoons
- 1 knife and cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 14 ounces diced tomatoes, undrained
- 4 cups vegetable broth
- 15 ounces cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt
- to taste pepper
- 2 cups fresh spinach, chopped (optional) Optional ingredient.
- Grated Parmesan cheese, for serving (optional) Optional ingredient.
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables begin to soften.
- Stir in the minced garlic and cook for another minute, being careful not to burn the garlic.
- Add the diced tomatoes (with juices), vegetable broth, cannellini beans, oregano, and basil to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the pasta. Cook according to package instructions, usually about 8-10 minutes, until the pasta is al dente.
- If using spinach, stir it into the soup just before serving and let it wilt for a couple of minutes.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese if desired.
Notes
You can customize this soup by adding other vegetables like zucchini or kale as per your preference.
For a richer flavor, consider adding a bay leaf during cooking and removing it before serving.
Leftover soup can be refrigerated for up to 3 days. The pasta may absorb more liquid, so you may need to add additional broth when reheating.