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.
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