Description
A warming and comforting Pasta Fagioli Soup perfect for chilly evenings, made with sautéed vegetables and hearty broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 ounces small pasta (like ditalini or elbow)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery; sauté until vegetables are tender.
- Stir in the diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
- Add the pasta and cook until al dente, about 8-10 minutes.
- Adjust seasoning if necessary and serve hot, garnished with fresh parsley.
Notes
Make sure to chop vegetables uniformly and avoid overcooking the pasta for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg