Description

Indulge in the warmth of The Ultimate Pasta e Fagioli Soup, a comforting bowl of rich broth filled with tender pasta and creamy cannellini beans. This hearty dish is perfect for chilly evenings or gatherings with loved ones, delivering a delightful mix of flavors that will leave everyone asking for seconds. Easy to customize, this soup brings both nostalgia and nourishment to your table.

Ingredients

Scale

2 tbsp extra virgin olive oil
1 medium onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
28 oz canned crushed tomatoes (high-quality)
15 oz canned cannellini beans, drained and rinsed
1 cup small pasta (such as ditalini)
4 cups low-sodium vegetable broth
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté until softened (about 5 minutes).
Stir in minced garlic and cook until fragrant (about 1 minute). Add crushed tomatoes with their juices; simmer for 5 minutes.
Pour in vegetable broth and add drained cannellini beans. Bring to a gentle boil.
Add pasta, bay leaf, salt, and pepper; reduce heat to medium-low. Simmer until pasta is cooked al dente (8-10 minutes).
Remove bay leaf and stir in chopped parsley. Adjust seasoning if needed before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 260
Sugar: 6g
Sodium: 380mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg

Keywords: For added nutrition, consider swapping cannellini beans for borlotti beans or adding kale. You can also top the soup with grated Parmesan cheese for an extra flavor boost. To store leftovers, place them in an airtight container in the fridge for up to five days or freeze for up to three months.