Description
Pasta e Fagioli is a hearty Italian soup made with tender pasta, flavorful beans, and a rich broth. This simple yet comforting dish is perfect for any season, offering a nutritious and satisfying meal that’s easy to prepare with pantry staples.
Ingredients
Scale
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 1/2 cups small pasta (ditalini, elbow macaroni, or small shells)
- 4 cups vegetable broth (or chicken broth)
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 1/4 teaspoon red pepper flakes (optional, for added spice)
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Add drained and rinsed beans to the pot, followed by the vegetable broth. Bring to a simmer and cook for 5 minutes.
- Stir in pasta and cook until al dente, around 8-10 minutes.
- Season with salt, pepper, rosemary, thyme, and red pepper flakes (optional). Let the soup simmer for 5-10 minutes.
- For a creamier texture, mash some beans against the pot with a spoon. Taste and adjust seasoning.
Notes
- Adjust the consistency by adding more broth for a soupier dish, or mash the beans for a thicker texture.
- You can swap the beans for different varieties (kidney beans, garbanzo, lentils) and try different pasta shapes.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg