Italian Pasta e Fagioli Soup
Italian Pasta e Fagioli Soup is a heartwarming dish that brings comfort and warmth to chilly evenings. This traditional Italian soup features a rich, savory broth filled with tender pasta and creamy cannellini beans, creating a perfect balance of flavors. Simple to prepare yet bursting with robust taste, it’s ideal for busy weeknights or gathering with loved ones. Pair it with crusty bread for a complete meal and enjoy the nostalgic aroma that fills your kitchen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can whole peeled tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini)
- 4 cups low-sodium vegetable broth
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Stir in canned tomatoes (with juices) and vegetable broth; bring to a gentle boil.
- Add cannellini beans and Italian seasoning; reduce heat and simmer for 15 minutes.
- Stir in pasta and cook according to package instructions until al dente. Adjust seasoning with salt and pepper as needed before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added nutrition, consider incorporating leafy greens like spinach or kale. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop. To thicken the soup, blend a portion of the beans while leaving some whole for texture.