Hearty Italian Pasta Fagioli Soup for Cozy Weeknight Comfort
Experience the comfort of hearty pasta, vibrant vegetables, and savory beans in this rustic Italian soup.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- 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
Instructions
1. Heat the olive oil in a large pot over medium heat and cook the diced onion until soft.
2. Stir in the garlic, carrots, and celery; cook until vegetables begin to soften.
3. Add oregano, basil, salt, and pepper; cook for 1 minute.
4. Pour in diced tomatoes and broth; bring to a boil.
5. Reduce heat and simmer 15 minutes until vegetables are tender.
6. Add cannellini beans, kidney beans, and ditalini pasta; simmer 10–12 minutes until pasta is al dente.
7. Remove from heat and adjust seasoning.
8. Serve garnished with Parmesan and fresh parsley.
Notes
Substitute ditalini with any small pasta.
Use vegetable broth for a vegetarian version.
Add cooked Italian sausage for a hearty variation.
Leftovers may thicken as the pasta absorbs liquid.
Soup freezes well; cook pasta separately when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
Find it online: https://paulakitchen.com/hearty-italian-pasta-fagioli-soup/