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Pasta Fagioli Recipe

Pasta Fagioli Recipe
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Warm and comforting, this Pasta Fagioli Recipe is a delicious Italian classic that’s perfect for any meal. This hearty soup blends tender pasta with nutritious beans and fresh vegetables, creating a satisfying dish that’s both healthy and vegetarian. Ready in just about 35 minutes, it’s an ideal choice for busy weeknights or cozy weekends. With its rich flavors and versatile cooking methods—whether on the stove, in a slow cooker, or an instant pot—this recipe is sure to become a family favorite. Enjoy it on its own or pair it with crusty bread for a delightful dining experience.

Ingredients

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  • 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

  1. Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent, then add minced garlic and cook until fragrant.
  2. Stir in quartered carrots along with bay leaf, basil, parsley, oregano, black pepper, and red pepper flakes.
  3. Mix in rinsed cannellini beans and tomato sauce until combined.
  4. Pour in vegetable broth and water; bring to a boil.
  5. Add dry ditalini pasta, reduce heat to low, and simmer uncovered for 10-12 minutes until the pasta is tender.
  6. Discard the bay leaf before serving and adjust seasoning as desired.

Nutrition

Find it online: https://histbee.com/pasta-fagioli-recipe/