Description
Pasta Fagioli is a classic Italian soup featuring tender ditalini pasta, creamy cannellini beans, flavorful tomatoes, and fragrant herbs, all simmered in a savory broth. This hearty and comforting dish is easy to prepare, perfect for feeding a family of six, and can be garnished with fresh herbs and Parmesan cheese for added richness.
Ingredients
Scale
Main Ingredients
- 1 cup ditalini pasta (or any small pasta)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
Optional Garnishes
- Fresh parsley or basil, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Prepare the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the tomatoes: Pour in the diced tomatoes, including their juices. Stir well to combine and cook for about 3-4 minutes.
- Combine broth and beans: Add the vegetable or chicken broth along with the cannellini beans to the pot. Stir to mix everything together.
- Season the soup: Sprinkle in the dried oregano, dried basil, salt, and pepper. Bring the mixture to a gentle boil.
- Add the pasta: Once boiling, add the ditalini pasta to the pot. Reduce heat to a simmer and cook according to the pasta package instructions, typically 8-10 minutes, until al dente.
- Adjust consistency: If the soup is too thick, add a bit more broth or water to reach your desired consistency.
- Taste and adjust seasoning: Taste the soup and adjust salt, pepper, or herbs as needed.
- Garnish and serve: Remove from heat, ladle the Pasta Fagioli into bowls, and garnish with fresh parsley or basil and a sprinkle of grated Parmesan cheese if desired.
Notes
- For a richer flavor, use chicken broth, or keep it vegetarian with vegetable broth.
- Drain and rinse the cannellini beans well to reduce sodium content.
- The soup thickens as it sits; add broth when reheating if necessary.
- Make it gluten-free by using gluten-free pasta alternatives.
- Leftovers store well in the refrigerator for up to 3 days.
