Pasta Fagioli
User Reviews
4.7
Pasta Fagioli
Description
This Pasta Fagioli recipe begins by softening a soffritto of onion, carrot, and celery in olive oil, adding garlic and bay leaves for aromatic complexity. Canned diced tomatoes, vegetable broth, and drained cannellini beans join, enriched by the inclusion of a Parmesan rind that releases savory flavors during simmering. Dried herbs—thyme, basil, rosemary—and a dash of crushed red pepper add layered seasoning. After simmering, ditalini pasta is cooked directly in the soup to absorb flavors and contribute texture.
The thickened soup, once bay leaves and rind are removed, gains freshness from chopped flat-leaf parsley. It is served with grated Parmesan cheese optionally added at the table. The texture balances tender vegetables, creamy beans, firm pasta, and a rich broth with herbaceous nuance.
This dish fits as a standalone lunch or light dinner, providing warmth and heartiness. It pairs well with crusty bread or garlic bread for a complete meal.
For dietary needs, gluten-free pasta can substitute regular pasta. Omitting Parmesan rind and cheese adapts the soup for vegan or dairy-free diets.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped, small, yellow
- 1 carrot chopped, medium
- 1 celery chopped, stalk
- 3 cloves garlic minced
- 2 bay leaf
- 3 diced tomatoes canned 15 oz
- 2 vegetable broth 14.5 oz cans
- 2 cannellini beans rinsed and drained, 14 oz cans
- 1 Parmesan rind small
- 1 teaspoon thyme dried
- 1 teaspoon basil dried
- 1/2 teaspoon rosemary dried
- crushed red pepper dash
- 1 cup ditalini pasta or other small pasta, dried
- 1/4 cup parsley flat-leaf, chopped
- Parmesan Cheese for serving, optional, grated
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and sauté until softened, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Stir in the bay leaves.
- Add the tomatoes, vegetable broth, beans, and parmesan rind. Stir in the thyme, basil, rosemary, and crushed red pepper. Season with salt and black pepper. Let simmer on low for about 15 minutes.
- Stir in the pasta and turn up the heat to medium. Cook until pasta is tender, about 8-10 minutes. Stir in the parsley. Remove the bay leaves and parmesan rind.
- Ladle into bowls and serve with grated Parmesan cheese, if desired.
Notes
- Use gluten-free pasta to make this soup gluten-free.
- Serve with crusty or garlic bread to complement the soup.
- Omit Parmesan cheese and rind to make the soup vegan or dairy-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Sodium | 305mg | 13% |
| Potassium | 514mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1940IU | 39% |
| Vitamin C | 21.5mg | 24% |
| Calcium | 87mg | 9% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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