Name: Hearty Italian Pasta Fagioli Soup Recipe for Cozy Weeknights
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and black pepper, to taste; 1 can (14.5 ounces) diced tomatoes; 4 cups chicken or vegetable broth; 1 can (15 ounces) cannellini beans, drained and rinsed; 1 can (15 ounces) red kidney beans, drained and rinsed; 1 cup ditalini pasta; 1⁄4 cup grated Parmesan cheese, for garnish; Fresh parsley, chopped, for garnish

Hearty Italian Pasta Fagioli Soup Recipe for Cozy Weeknights

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Experience the comfort of hearty pasta, vibrant vegetables, and savory beans in this rustic Italian soup. Perfect for cozy dinners and sharing with loved ones.

Author: Paula
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 6 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

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2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and black pepper, to taste

1 can (14.5 ounces) diced tomatoes

4 cups chicken or vegetable broth

1 can (15 ounces) cannellini beans, drained and rinsed

1 can (15 ounces) red kidney beans, drained and rinsed

1 cup ditalini pasta

1⁄4 cup grated Parmesan cheese, for garnish

Fresh parsley, chopped, for garnish

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 3–4 minutes.
2. Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Add the dried oregano, dried basil, salt, and black pepper. Stir to coat the vegetables with the spices and cook for 1 more minute.
4. Pour in the diced tomatoes with their juice and the chicken or vegetable broth. Bring the mixture to a boil.
5. Reduce the heat to low and simmer for about 15 minutes until the vegetables are tender.
6. Add the cannellini beans, red kidney beans, and ditalini pasta to the pot. Stir well and simmer for another 10–12 minutes, or until the pasta is al dente.
7. Remove the pot from heat. Taste and adjust seasoning with more salt and pepper if needed.
8. Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley.

Notes

Feel free to substitute the ditalini pasta with any small pasta shape you have on hand.

For a vegetarian version, use vegetable broth instead of chicken broth.

You can add cooked Italian sausage for a meaty variation of the soup.

Leftovers can be stored in the fridge for up to 3 days; the pasta may absorb more liquid and thicken the soup.

This soup is great for freezing; just remember to cook the pasta separately when reheating to maintain its texture.

Nutrition

Serving Size: 1 bowl
Calories: 350

Find it online: https://paulakitchen.com/hearty-italian-pasta-fagioli-soup-2/