Description
Pasta e Fagioli soup is a delightful and hearty Italian dish that brings comfort to any occasion. This delicious soup combines tender pasta, protein-packed beans, and a medley of fresh vegetables in a savory broth, making it both nutritious and satisfying. Perfect for a cozy night in or when entertaining guests, this versatile recipe allows you to use up leftover ingredients while delivering rich flavors that everyone will love.
Ingredients
Scale
- 1 medium onion (diced)
- 2 whole carrots (chopped)
- 2 celery stalks (chopped)
- 1 tbsp garlic (minced)
- 1 can kidney beans (drained)
- 1 can cannelloni beans (drained)
- 1 can tomato sauce
- 1 can diced tomatoes
- 6 cups chicken or vegetable broth
- 4 cups water
- 1–2 cups dry pasta (uncooked)
Instructions
- Heat 1/4 cup of vegetable or olive oil in a large stock pot over medium heat.
- Sauté the diced onion, chopped celery, minced garlic, and chopped carrots for about 4-5 minutes until onions are translucent.
- Add the chicken or vegetable broth, tomato sauce, diced tomatoes, drained beans, water, and spices. Stir well to combine.
- Bring the soup to a boil, then reduce heat and let it simmer for 15 minutes.
- Add uncooked pasta and cook for an additional 10-12 minutes or until pasta reaches desired tenderness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups or 375g)
- Calories: 290
- Sugar: 6g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg