Description
A straightforward recipe for traditional Italian pasta and beans soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup small pasta (like ditalini or elbow macaroni)
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add diced tomatoes, vegetable broth, cannellini beans, oregano, basil, and red pepper flakes. Bring the mixture to a boil.
- Reduce heat and simmer for 15 minutes, allowing flavors to blend.
- Add the small pasta to the pot. Cook according to package directions, usually 8 to 10 minutes, until the pasta is tender.
- Season with salt and pepper to your taste.
- Serve hot, topped with grated Parmesan cheese.
Notes
- For a thicker soup, mash about one-third of the beans against the side of the pot before adding the pasta.
- You can substitute Great Northern beans for cannellini beans.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6
- Sodium: 550
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 10
- Protein: 15
- Cholesterol: 3
Keywords: Pasta Fagioli, Italian soup, bean soup, ditalini, vegetarian pasta