Pasta e Fagioli (Bean and Pasta Soup)

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (28 ounces) crushed tomatoes
• 6 cups chicken or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 cup small pasta (like ditalini or elbow)
• Salt to taste
• Grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add both types of beans, crushed tomatoes, broth, oregano, basil, and black pepper. Bring to a boil.
4. 4 Reduce heat and simmer for 30 minutes.
5. 5 Stir in pasta and cook according to package instructions until al dente.
6. 6 Season with salt to taste.
7. 7 Serve hot with grated Parmesan cheese on top.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a splash of red wine for extra depth of flavor.
• Incorporate spinach or kale for extra greens.

Substitutions

• Use any small pasta shape you have on hand.
• Substitute vegetable broth for a vegan option.

Pairings

• Serve with a Chianti or a crisp white wine like Pinot Grigio.
• A crusty baguette or garlic bread is a must-have side.

Nutrition

Tips

• For a heartier soup, add some diced cooked ham or Italian sausage.
• If the soup is too thick, add a bit more broth or water to reach your desired consistency.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with crusty bread and a side salad for a complete meal.
• A sprinkle of fresh basil or parsley adds a pop of color and freshness.

FAQ