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Pasta Fagioli

A hearty and comforting Italian-inspired pasta and bean soup perfect for cold nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 0.5 cup chopped onion
  • 3 cloves garlic
  • 1 stalk celery
  • 1 cup finely chopped carrot
  • 15 ounce cannellini beans (not drained)
  • 15 ounce tomato sauce
  • 1 large bay leaf
  • 1 tbsp dried basil
  • 1 tbsp dried parsley
  • 1 tsp dried oregano
  • 2 cups chicken or vegetable broth
  • 2 cups water
  • 6 oz dry Ditalini pasta
  • grated parmesan cheese optional
  • fresh basil for serving

Method
 

Preparation Steps
  1. In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.
  2. Blend the beans with one cup water in an electric blender until almost smooth.
  3. Add blended beans to the pot, then add the tomato sauce, celery, carrots, broth, basil, bay leaf, parsley, oregano, salt, and pepper.
  4. Add 1 cup water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
  5. Add pasta and cook uncovered until al dente, according to package directions.
  6. Ladle the soup into bowls and top with grated Parmesan cheese and fresh basil, if desired.

Notes

A wholesome vegetarian and vegan-friendly soup packed with protein and flavor.