Description
Pasta Fagioli, a comforting Italian classic, combines tender pasta and creamy beans in a savory broth infused with garlic and fresh herbs. This hearty dish is perfect for chilly nights or gatherings, warming both the body and soul. With its rich flavors and delightful textures, it’s no wonder this recipe has become a favorite among friends and family alike. Whether served as a main course or side dish, Pasta Fagioli is sure to bring smiles to the dinner table.
Ingredients
Scale
- 1 cup ditalini pasta
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 3 cloves fresh garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ cup grated Parmesan cheese (for serving)
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil and sauté minced garlic until fragrant.
- Add diced carrots and celery; cook for about 5 minutes until softened.
- Pour in vegetable broth and diced tomatoes (with juice); bring to a simmer for 10 minutes.
- Stir in ditalini pasta and cannellini beans; cook according to pasta package instructions until al dente.
- Season with oregano, basil, salt, and pepper; simmer for another 5 minutes.
- Serve hot in bowls topped with grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 10mg
Keywords: For added flavor, sauté onions along with the garlic. Try swapping cannellini beans for chickpeas or adding spinach for extra greens. If you prefer a thicker soup, mash some beans before mixing them in.