Description
Warm up your evenings with this comforting Best Pasta Fagioli Soup. Bursting with rich Italian flavors, this soup is a delightful blend of tender pasta and hearty beans, all simmered in a savory vegetable broth. Perfect for weeknight dinners or meal prep, it’s not only easy to make but also budget-friendly. Each bowl is filled with vibrant vegetables and aromatic herbs, ensuring a satisfying dish that nourishes both body and soul. Customize it by adding your favorite veggies or spices to create a unique version that suits your taste. Enjoy the warmth and comfort of this classic recipe as it fills your kitchen with inviting aromas.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, quartered and sliced
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (15 oz) tomato sauce
- 4 cups low sodium vegetable broth
- 1 cup dry ditalini pasta
- 1 dried bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, garlic, and carrots until softened (about 5–6 minutes).
- Stir in the cannellini beans, tomato sauce, bay leaf, basil, parsley, oregano, black pepper, and red pepper flakes.
- Pour in the vegetable broth and water; bring to a boil.
- Add ditalini pasta; reduce heat to simmer for about 6–7 minutes until pasta is al dente.
- Remove the bay leaf before serving hot. Optionally top with grated cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg