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Pasta e Fagioli
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
A beloved Italian soup with beans, pasta, tomatoes, and veggies - a timeless classic.
Ingredients:
  • 3 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 1 large carrot, peeled and chopped
  • 1 large celery stalk, chopped
  • 2 large garlic cloves, minced
  • 1/4 teaspoon chili flakes
  • 1 teaspoon Italian seasoning
  • 6 cups chicken (or vegetable stock for a vegetarian option)
  • 1 cup chopped peeled tomatoes, fresh or canned
  • 1/2 pound ditalini pasta
  • 2 15-ounce cans cannellini or borlotti beans, drained and rinsed (or 3 1/2 cups  freshly cooked beans )
  • 1/4 cup chopped parsley
  • Kosher salt and black pepper to taste
Instructions:
  • In a large pot over medium-high heat, heat the olive oil. Sauté the onion, carrot, and celery until soft and translucent, about 2 to 3 minutes. Add garlic, chili flakes, and Italian seasoning, sauté for another minute.
  • Combine the stock, tomatoes, and pasta in the pot. Bring to a boil, then reduce heat to a strong simmer.
  • Add the beans and parsley into the pot just before the pasta reaches al dente. Allow it to cook for an additional 2 to 3 minutes, then switch off the heat. Gently fold in the parsley and season with salt and black pepper to your liking.

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