Pasta Fagioli Recipe
Pasta Fagioli is a comforting and hearty Italian soup that brings warmth to any meal. This easy, vegetarian dish combines tender ditalini pasta with creamy cannellini beans and fresh vegetables, creating a rich and flavorful broth infused with aromatic herbs. Perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends, this delightful recipe can be made on the stovetop, in a slow cooker, or in an Instant Pot. Enjoy it as a main course or serve it alongside crusty bread for a satisfying and nutritious experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 cup diced onion
- 2 tablespoons minced garlic
- 1 cup quartered carrots
- 2 15 oz cans cooked cannellini beans, rinsed and drained
- 1 15 oz can tomato sauce
- 4 cups low sodium vegetable broth
- 2 cups water
- 1 cup dry ditalini pasta
- 1 dried bay leaf
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion and minced garlic until fragrant.
- Add quartered carrots and cook until slightly softened.
- Stir in rinsed cannellini beans, tomato sauce, bay leaf, and dried herbs; mix well.
- Pour in vegetable broth and water, bring to a boil.
- Add ditalini pasta; reduce heat and simmer for 25 minutes or until pasta is tender.
- Remove bay leaf before serving; ladle into bowls.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 260
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
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