Pasta Fagioli
A delightful Italian classic that combines small pasta with tender cannellini beans in a rich broth infused with aromatic herbs and vibrant vegetables.
Ingredients
For the soup base
- 4 cups chicken or vegetable broth Ensure it’s rich and flavorful.
- 1 can (15 oz) cannellini beans, drained and rinsed Creamy and tender, these beans provide a protein-packed essence.
- 1 can (14.5 oz) diced tomatoes Brings depth and sweetness to the broth.
- 1 medium onion, diced Sweet and aromatic, forms the foundation of flavor.
- 2 cloves garlic, minced Adds aroma and flavor.
- 1 carrot diced Brings subtle sweetness and color.
- 1 stalk celery, diced Adds crunch and depth.
- 1 teaspoon dried oregano Lends an Italian flair.
- 1 teaspoon dried basil Enhances overall flavor.
- 2 tablespoons olive oil Enriches the dish.
- to taste Salt and pepper Essential for flavor.
For serving
- to taste Fresh parsley, chopped For garnish.
- to taste Grated Parmesan cheese For serving, elevates the dish.
For the cooking process
Instructions
Sauté the Vegetables
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté until softened and fragrant, about 5-7 minutes. Then add the minced garlic and sauté for an additional minute.
Build the Soup Base
- Stir in the diced tomatoes (with juice) and pour in the broth. Add dried oregano, basil, salt, and pepper. Bring to a boil.
Cook the Pasta
- Once boiling, add the small pasta. Cook according to package instructions until al dente, about 8-10 minutes.
Add the Beans
- Gently fold in the rinsed cannellini beans and heat through for 2-3 minutes. Adjust seasoning if needed.
Serve with Flair
- Ladle into warm bowls, garnishing with fresh parsley and grated Parmesan cheese.
Notes
For best results, taste and adjust seasoning throughout the cooking process. This dish can be served as a main course or appetizer, paired with crusty bread or a light salad. It’s great for potlucks and meal prep.