Pasta e Fagioli

5 from 1 rating

from kristineskitchenblog.com

Pasta e Fagioli is a hearty vegetarian soup recipe made with pasta, vegetables and beans in a thick, flavorful broth. Serve it with crusty bread, rolls or a green salad.

Prep Time25

Cook Time35

Total Time1

Servings: servings

Calories: 254kcal

Author: Kristine Rosenblatt

Ingredients

3 tablespoons olive oil
1 medium yellow onion chopped
3 medium carrots chopped
3 ribs celery chopped
4 cloves garlic minced
6 cups low sodium vegetable broth
28 ounce can crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Italian seasoning
¾ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
⅛ teaspoon crushed red pepper flakes optional, makes soup a little spicy
1 cup dry short pasta shapes such as ditalini, small shells or elbows
15 ounce can red kidney beans rinsed and drained
15 ounce can cannellini beans or small white beans or chickpeas, rinsed and drained
grated Parmesan cheese and chopped fresh parsley optional, for serving

Instructions

Heat the olive oil in a Dutch oven or other large heavy pot over medium-high heat. Add the onion, carrot and celery and cook, stirring often, for 8 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Stir in the vegetable broth, crushed tomatoes, dried basil, dried oregano, Italian seasoning, salt, black pepper and crushed red pepper flakes (if using). Bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes.
Stir in the pasta. Simmer, covered, stirring every few minutes (to prevent the pasta from sticking to the bottom of the pot), until the pasta is cooked to al dente and the vegetables are tender, about 8-12 minutes.
Stir in the beans. Simmer the soup for 1-2 minutes to warm the beans. Remove the pot from the heat.
Taste and season with additional salt and pepper if needed. Serve with grated Parmesan cheese and chopped fresh parsley, or as desired.

Video

Notes

To add ground beef or Italian sausage: (Remove sausage from casings.) Brown the beef or sausage in the pot before adding the onion, carrots and celery, crumbling the meat with a spoon as it cooks.
Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
To Freeze: Since the pasta may break down if frozen and reheated, it is best to freeze the soup before adding the pasta. Then add freshly cooked pasta when reheating the soup. Soup may be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Have some extra broth on hand to add to the soup when reheating, since the pasta will soak up some broth over time. I like to warm it in a covered pot on the stove over medium heat until simmering. You can also use the microwave.

Nutrition

Nutrition information is only an estimate.