Pasta Fagioli
This classic Italian soup is warm, filling, and made with pantry staples. Pasta fagioli is the ultimate comfort food, perfect for cozy nights and easy weeknight meals.
Equipment
- Large Pot
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 celery stalk diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp crushed red pepper optional
- 1 can diced tomatoes 15 oz
- 1 can cannellini or navy beans 15 oz, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 cup small pasta like ditalini or elbow
- salt and pepper to taste
- fresh parsley or basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook until vegetables begin to soften, about 5 minutes.
- Stir in oregano, basil, and crushed red pepper. Let cook for 1 minute.
- Pour in diced tomatoes and beans. Stir to combine well.
- Add broth and bring to a gentle boil. Reduce heat and simmer uncovered for 15 minutes.
- Stir in pasta and cook until just al dente, about 8–10 minutes.
- Season with salt and pepper. Add more broth if needed to thin.
- Garnish with chopped parsley or basil and serve hot.
Notes
Mash some beans to thicken the soup naturally. For extra flavor, simmer with a parmesan rind (or use a dairy-free alternative).