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Pasta Fagioli

A hearty Italian soup with pasta and beans, perfect for cold nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 0.5 cup chopped onion
  • 3 cloves garlic
  • 1 stalk celery
  • 1 cup finely chopped carrot
  • 15 oz cannellini beans not drained
  • 15 oz tomato sauce or crushed tomatoes
  • 1 large bay leaf
  • 1 tbsp dried basil or 2 tbsp fresh
  • 1 tbsp dried parsley or 2 tbsp fresh
  • 1 tsp dried oregano or 2 tbsp fresh
  • 2 cups chicken or vegetable broth
  • 2 cups water
  • 6 oz dry Ditalini pasta other small pasta or gluten-free option
  • to taste kosher salt and pepper
  • grated parmesan cheese optional for topping
  • fresh basil for serving

Method
 

Preparation Steps
  1. In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.
  2. Blend the beans with one cup water in an electric blender until almost smooth.
  3. Add blended beans to the pan then add the can of tomato sauce, celery, carrots, broth, basil, bay leaf, parsley, oregano, salt and pepper.
  4. Add 2 cups water and bring to a boil. Simmer, covered for 20 minutes, stirring occasionally.
  5. Add pasta and cook uncovered until al dente, according to pasta directions.
  6. Ladle soup into bowls and top with grated cheese and fresh basil, if desired.

Notes

This hearty soup is perfect for a cozy night and can be easily customized with other vegetables or proteins.