Pasta Fagioli Recipe
A hearty Italian soup made with pasta and beans.
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Main Ingredients
- 2 tablespoon Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 carrots Carrots, diced
- 2 stalks Celery, diced
- 1 can Diced Tomatoes (14.5 oz)
- 4 cups Chicken Broth
- 1 can Cannellini Beans (15 oz), drained and rinsed
- 1 can Red Kidney Beans (15 oz), drained and rinsed
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- ½ teaspoon Salt to taste
- ¼ teaspoon Black Pepper to taste
- 1 cup Ditalini Pasta
- ¼ cup Parmesan Cheese, grated for serving
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are tender, about 10 minutes.
Add diced tomatoes, chicken broth, cannellini beans, red kidney beans, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in ditalini pasta and cook until pasta is tender, about 10 minutes. Adjust seasoning if needed.
Serve hot, topped with grated Parmesan cheese.
Calories: 350kcal | Carbohydrates: 60g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 800mg | Potassium: 700mg | Fiber: 12g | Sugar: 6g | Vitamin A: 3000IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 4mg