Pasta e Fagioli
This brothy, hearty Italian soup simmers small pasta with creamy cannellini beans, tomato, and vegetables into a comforting one-pot meal.
Why You'll Love This
- A warming, budget-friendly one-pot meal
- Naturally vegetarian if made with vegetable broth
- Great for meal prep, though pasta softens on reheating
Ingredients
- 3 tbspolive oil, plus more for drizzling
- 1medium onion, diced
- 2carrots, diced
- 2celery stalks, diced
- 4 clovesgarlic, minced
- 2 tbsptomato paste
- 1 tspdried oregano
- 1/2 tspred pepper flakes
- 2 (15 oz) canscannellini beans, drained and rinsed, divided
- 1 (14.5 oz) candiced tomatoes
- 6 cupsvegetable or chicken broth
- 1 rind (optional)Parmesan rind
- 1 cupsmall pasta, such as ditalini or elbow macaroni
- 1 tspkosher salt, plus more to taste
- 1/4 cupchopped fresh parsley
- 1/2 cupgrated Parmesan cheese, for serving
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.
The rest of this recipe is for members
Join Krista Denio Membership to unlock all 10 steps of this recipe, plus 105 more members-only recipes.
You Might Also Like
Pesto Genovese Pasta
Fresh basil, pine nuts, garlic, and Parmesan blend into a vibrant green sauce that needs no cooking at all,...
Orecchiette with Sausage and Broccoli Rabe
Little ear-shaped pasta cups up crumbled sausage and slightly bitter broccoli rabe in this hearty Southern ...
Cold Italian Pasta Salad
Rotini pasta tossed with salami, mozzarella, crisp vegetables, and a tangy Italian dressing makes a colorfu...
Tortellini in Brodo
Delicate meat-filled tortellini simmer gently in a clear, rich homemade chicken broth for a comforting Nort...