Description
Pasta Fagioli is a beloved Italian-American soup that combines hearty beans, tender pasta, and aromatic vegetables into a comforting dish perfect for any occasion. This easy and healthy recipe can be prepared in just 35 minutes, making it an ideal choice for busy weeknights or meal prep. With its robust flavors from a blend of herbs and spices, this pasta fagioli rivals your favorite restaurant versions while being budget-friendly and nutritious. Each bowl is packed with fiber from beans and vegetables, ensuring a filling meal that everyone will love. Customize it with your favorite veggies or pasta shapes to make it your own!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup diced onion
- 2 tablespoons minced garlic
- 1 cup quartered carrots
- 2 15 oz cans cooked cannellini beans, rinsed and drained
- 1 15 oz can tomato sauce
- 4 cups low sodium vegetable broth
- 2 cups water
- 1 cup dry ditalini pasta
- 1 dried bay leaf
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- In a large pot over medium heat, sauté diced onion in olive oil until translucent, then add minced garlic.
- Stir in quartered carrots and seasonings: black pepper, red pepper flakes, basil, parsley, oregano, and bay leaf.
- Add rinsed cannellini beans and tomato sauce followed by vegetable broth and water; stir to combine.
- Bring to a boil, then reduce heat to simmer. Add dry ditalini pasta and cook for about 10 minutes until al dente.
- Remove bay leaf before serving warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to adjust the spice level by modifying or omitting red pepper flakes. You can use other bean varieties like kidney or navy beans for different textures. For extra depth of flavor, let the soup rest for 10 minutes before serving.