Pasta Fagioli
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4.9
72 reviews
Excellent
Pasta Fagioli
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This vegetarian Pasta Fagioli recipe is a super simple, hearty, and rustic Italian bowl of comfort. It takes about 30 minutes and a few pantry staples you may already have on hand! Pasta, 2 types of beans, smoky fire-roasted tomatoes, and a few tender veggies make this a perfect belly-warming dinner.
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Ingredients
- 1/2 pound small pasta
- extra virgin olive oil
- 1 yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 2 garlic cloves, minced
- 1 dried bay leaf
- 1 teaspoon dried oregano
- 1 (28-ounce) can fire roasted diced tomatoes
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- kosher salt
- freshly ground black pepper
- 1/2 cup fresh basil leaves cut into ribbons
- crushed red pepper (optional)
- Grated parmesan cheese, to serve
- Italian bread, to serve
Instructions
- Cook the pasta. In a large boiling pot of water, cook the pasta according to package instructions. Drain well, and set aside.
- Sauté the vegetables. In a large Dutch oven or cast iron pot, heat a thin layer of olive oil, about 2 tablespoons, over medium-high. Sauté the onion, celery, and carrots on medium-high heat until the vegetables begin to soften, about 4 minutes. Add the garlic, bay leaf, and dried oregano. Cook for another 2 minutes, stirring occasionally.
- Build the soup. Add the roasted diced tomatoes, vegetable broth, cannellini beans, and kidney beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to simmer. Cover the pot with a lid but leave a small opening. Simmer for 10 to 15 minutes.
- Add the pasta. Add the pasta, stirring until it’s dispersed and warmed through. Remove the soup from heat and stir in the fresh basil.
- Serve. Ladle the soup into serving bowls and top with crushed red pepper (optional) and grated Parmesan cheese. Serve with crusty Italian bread.
Notes
- to browse all-natural and organic spices and our extra virgin olive oils including
- Private Reserve
- Greek EVOO used in this recipe.
- Sometimes, especially when serving a small number of people, I prefer to add the cooked pasta in the serving bowls, topping it with the soup. That way, I can save the leftovers, pasta and soup, separately. Otherwise, things can get too thick and mushy overnight.
- I like my Pasta e Fagioli soup on the brothy side, but if you prefer a thicker base, simply take a portion of the soup (with the beans and veggies) and puree it in a blender or food processor then stir it back into the soup before adding the pasta.
- Visit our Shop to browse all-natural and organic spices and our extra virgin olive oils including Private Reserve Greek EVOO used in this recipe.
- Avoid Soggy Pasta: Sometimes, especially when serving a small number of people, I prefer to add the cooked pasta in the serving bowls, topping it with the soup. That way, I can save the leftovers, pasta and soup, separately. Otherwise, things can get too thick and mushy overnight.
- I like my Pasta e Fagioli soup on the brothy side, but if you prefer a thicker base, simply take a portion of the soup (with the beans and veggies) and puree it in a blender or food processor then stir it back into the soup before adding the pasta.
Nutrition Information
Show Details
Calories
171.2kcal
(9%)
Carbohydrates
35.6g
(12%)
Protein
5.5g
(11%)
Fat
0.7g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.1g
Sodium
958.7mg
(40%)
Potassium
195.2mg
(6%)
Fiber
2.3g
(9%)
Sugar
4.8g
(10%)
Vitamin A
4016.7IU
(80%)
Vitamin C
3.3mg
(4%)
Calcium
30.4mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1712 kcal
% Daily Value*
| Calories | 171.2kcal | 9% |
| Carbohydrates | 35.6g | 12% |
| Protein | 5.5g | 11% |
| Fat | 0.7g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 958.7mg | 40% |
| Potassium | 195.2mg | 4% |
| Fiber | 2.3g | 9% |
| Sugar | 4.8g | 10% |
| Vitamin A | 4016.7IU | 80% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 30.4mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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