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Pasta Fagioli

A hearty and comforting Italian pasta and bean soup, perfect for a chilly evening. This recipe is simple to make and packed with flavor.
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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 tablespoon olive oil
  • 0.5 medium onion chopped
  • 3 cloves garlic chopped
  • 1 medium celery stalk chopped
  • 1 medium carrot finely chopped
  • 15 ounce cannellini beans not drained
  • 15 ounce tomato sauce or crushed tomatoes
  • 1 large bay leaf
  • 1 tablespoon dried basil or 2 tablespoons fresh
  • 1 tablespoon dried parsley or 2 tablespoons fresh
  • 1 teaspoon dried oregano or 2 tablespoons fresh
  • 2 14 ounce cans chicken or vegetable broth
  • 2 cups water
  • kosher salt and pepper to taste
  • 6 oz dry Ditalini pasta or other small pasta (gluten-free pasta for gluten-free)
  • grated parmesan cheese for topping (optional)
  • 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, chicken broth, basil, bay leaf, parsley, oregano, salt, and pepper.
  4. Add 1 cup water and bring to a boil. Simmer, covered, for 20 minutes, stirring occasionally.
  5. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
  6. Ladle soup into bowls and top with grated cheese (optional) and fresh basil, if desired.

Notes

This soup is even better the next day. Feel free to add other vegetables like zucchini or spinach.