Description
Warm up with a comforting bowl of Pasta e Fagioli soup, a delightful Italian classic that’s perfect for cozy family dinners or casual gatherings. This hearty soup combines the richness of beans with vibrant vegetables, creating a deliciously satisfying dish that’s not only quick to prepare but also incredibly versatile. Whether you’re using leftover veggies or pantry staples, this recipe invites creativity while offering a nutritious meal option packed with fiber and vitamins. Plus, it’s an economical choice that can easily be made in just 30 minutes! Gather your loved ones around the table to enjoy this nourishing soup that’s bound to impress.
Ingredients
Scale
- 1/4 cup vegetable or olive oil
- 1 medium onion, diced
- 2 whole carrots, chopped
- 2 celery stalks, chopped
- 6 cups chicken or vegetable broth
- 1 can kidney beans, drained
- 1 can cannellini beans, drained
- 1 can (8 oz) tomato sauce
- 1 can (28 oz) diced tomatoes
- 1–2 cups uncooked dry pasta
Instructions
- Heat oil in a large stock pot over medium heat.
- Add onion, carrots, celery, and garlic; sauté for about 4-5 minutes until onions are translucent.
- Stir in the broth, tomato sauce, diced tomatoes, beans, remaining carrots, water, and spices.
- Bring to a boil; reduce heat and let simmer for 15 minutes.
- Add uncooked pasta and cook for an additional 10-12 minutes until pasta is tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg