Pasta e fagioli Soup is a hearty Italian dish that combines pasta with beans in a flavorful broth. This soup is fitting for a cozy night in or serving a group. With simple ingredients and a short cooking time, it provides a nourishing meal enriched with protein and fiber. The warmth and comfort from each serving make it a great choice, especially when seeking a satisfying yet easy-to-make dish.

Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 14 oz can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 15 oz can cannellini beans, drained and rinsed
• 1 cup ditalini pasta
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, sliced carrots, and sliced celery. Cook for about 5 minutes until the vegetables are tender.
2. Stir in the undrained diced tomatoes, vegetable broth, drained and rinsed cannellini beans, ditalini pasta, dried oregano, dried basil, and red pepper flakes. Bring to a boil.
3. Reduce the heat and let the soup simmer for 15 minutes until the pasta is cooked and the flavors meld together.
4. Taste and add salt and pepper as needed. Serve hot, optionally garnished with fresh parsley and grated Parmesan cheese.

Keywords: Ditalini, Hearty, Italian, Main Course, Beans

Spice Rack: Dried Oregano, Dried Basil, Red Pepper Flakes

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