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Pasta Fagioli Recipe

Pasta Fagioli is a hearty and comforting Italian soup made with pasta, beans, tomatoes, and vegetables in a savory broth. Perfect for a cozy meal, this dish is both filling and full of flavor.
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Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Can opener (if using canned beans)

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 1 can 14.5 oz diced tomatoes, with juices
  • 1 can 15 oz white beans (cannellini or great northern), drained and rinsed
  • 1 can 15 oz red kidney beans, drained and rinsed
  • 4 cups chicken broth or vegetable broth for a vegetarian option
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup small pasta like ditalini, elbow macaroni, or small shells
  • 2 cups fresh spinach or kale chopped (optional)
  • Grated Parmesan cheese for garnish
  • Fresh parsley for garnish (optional)

Instructions
 

  • Sauté Vegetables:
  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another 1 minute, stirring occasionally.
  • Add Tomatoes and Broth:
  • Stir in the diced tomatoes (with their juices), white beans, kidney beans, chicken broth, oregano, basil, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
  • Cook the Pasta:
  • Add the pasta to the pot and cook according to the package instructions until al dente (usually around 8-10 minutes). Stir occasionally to prevent the pasta from sticking.
  • Add Greens (Optional):
  • If using spinach or kale, stir it into the soup during the last 2-3 minutes of cooking, allowing it to wilt and soften.
  • Serve:
  • Ladle the Pasta Fagioli into bowls. Top with a sprinkle of grated Parmesan cheese and fresh parsley if desired. Serve with crusty bread for dipping.