Description
Warm up with a bowl of our hearty Pasta e Fagioli Recipe! This comforting Italian soup combines tender pasta, nutritious beans, and a rich, flavorful broth to create a satisfying meal perfect for chilly days. Whether enjoyed as a main course or a starter, this dish brings warmth to any occasion. With easy preparation and wholesome ingredients, it’s an excellent choice for family gatherings or cozy weeknight dinners. Dive into this delicious blend of flavors that everyone will love!
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (diced)
- 2 celery ribs (finely chopped)
- 2 medium carrots (finely chopped)
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 3 garlic cloves (minced)
- 1 tablespoon tomato paste
- 14 ounces diced tomatoes (1 can)
- 30 ounces cannellini beans (2 cans, drained and rinsed)
- 4 cups vegetable broth
- 1 cup ditalini pasta (or other small pasta)
- 2 cups chopped Tuscan kale
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, celery, carrots, salt, and pepper. Cook for about 10 minutes until vegetables soften.
- Stir in minced garlic and tomato paste; cook for an additional minute until fragrant. Add diced tomatoes with juices, rinsed beans, and vegetable broth. Simmer uncovered for 20 minutes.
- Incorporate ditalini pasta into the pot; cook for another 10 minutes or until al dente.
- Add chopped Tuscan kale to the pot; cook until wilted then remove from heat.
- Serve immediately, drizzling with extra olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
Keywords: For added flavor, feel free to customize your soup by incorporating seasonal vegetables like zucchini or bell peppers. Leftovers can be stored in an airtight container in the refrigerator for up to four days or can be frozen for up to three months.