Description
This hearty Pasta Fagioli recipe is a comforting Italian soup featuring cannellini beans, ditalini pasta, and a medley of vegetables simmered in a savory tomato broth. Perfect for a warming lunch or dinner, it’s easy to prepare on the stovetop with optional Instant Pot or crockpot methods.
Ingredients
Scale
Main Ingredients
- 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
- 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
- 4 cups low sodium vegetable broth
- 2 cups water
- 1 cup dry ditalini pasta
Instructions
- Heat the Oil: In a large pot, heat 1 tablespoon of extra virgin olive oil over medium heat until shimmering.
- Sauté Vegetables: Add 1 cup diced onion, 2 tablespoons minced garlic, and 1 cup quartered carrots. Sauté for 5 minutes or until onions are translucent and vegetables are softened.
- Add Ingredients: Stir in 2 cans of rinsed and drained cannellini beans, 1 can tomato sauce, ½ teaspoon dried basil, ½ teaspoon dried parsley, ½ teaspoon dried oregano, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, 4 cups low sodium vegetable broth, 2 cups water, and 1 dried bay leaf.
- Bring to Boil: Cover the pot and increase heat to high. Bring the soup to a boil, stirring occasionally to prevent sticking. This should take about 10 minutes.
- Add Pasta: Remove the lid and reduce heat to medium. Add 1 cup dry ditalini pasta and stir well. Cook the pasta in the soup for half the recommended package cooking time to ensure it is undercooked.
- Finish and Serve: Discard the bay leaf. Serve the soup hot and enjoy!
Notes
- Prepare vegetables ahead of time and store in the fridge for up to 24 hours to save meal prep time.
- Use low sodium canned beans and rinse them well to reduce sodium content.
- Adding a parmesan cheese rind while simmering enhances the soup’s flavor.
- Best cooked on stovetop to avoid overcooked pasta; Instant Pot and crockpot methods are possible but pasta may overcook.
- If using crockpot or Instant Pot, consider cooking pasta separately to prevent overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
