Hearty Italian Pasta Fagioli Soup
A comforting and flavorful Italian Pasta Fagioli Soup, packed with vegetables, pasta, and beans. Perfect for a cozy weeknight meal.
Equipment
- Large Stockpot or Dutch Oven
- Cutting Board
- Chef's Knife
Ingredients
Main Ingredients
- 2 tablespoons Olive Oil
- 1 Onion, chopped
- 1 cup Carrots, chopped
- 1 cup Celery, chopped
- 2 cloves Garlic, minced
- 28 ounces Diced Tomatoes (canned)
- 15 ounces Kidney Beans (canned), rinsed and drained
- 6 cups Vegetable Broth
- 1 cup Small Pasta (ditalini or elbow)
- 1 teaspoon Dried Basil
- to taste Salt and Pepper
- to taste Parmesan Cheese (optional) For serving
Instructions
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more, until fragrant.
- Stir in diced tomatoes, kidney beans, vegetable broth, and dried basil. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cook according to package directions, until tender. Stir occasionally to prevent sticking.
- Season with salt and pepper to taste.
- Serve hot, topped with Parmesan cheese, if desired.
Notes
For a thicker soup, mash some of the beans against the side of the pot before adding the pasta. Feel free to add other vegetables like zucchini or spinach. You can also use different types of beans, such as cannellini beans or great northern beans.