Description
This hearty and comforting Italian soup combines pasta, beans, and flavorful vegetables for a satisfying meal.
Ingredients
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (14 oz) diced tomatoes
4 cups vegetable or chicken broth
1 can (15 oz) cannellini beans, drained and rinsed
1 cup small pasta (like ditalini or elbow)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Grated Parmesan cheese for serving
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
2. Stir in the garlic and cook for an additional minute until fragrant.
3. Add the diced tomatoes (with juice), broth, cannellini beans, pasta, oregano, basil, salt, and pepper to the pot.
4. Bring to a boil then reduce heat and let simmer until the pasta is cooked al dente, about 10-12 minutes.
5. Taste and adjust seasoning if necessary. Serve hot topped with grated Parmesan cheese.
Notes
This dish can be made ahead of time and reheats well. You can also add other vegetables like spinach or zucchini for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Fat: 7g
- Carbohydrates: 40g
- Protein: 10g
Keywords: Pasta Fagioli, Italian soup, comfort food