Pasta e Fagioli

AuthorJulia ForesekCategory, , , DifficultyBeginner
Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 2 tablespoons olive oil
 1 onion, chopped
 2 carrots, chopped
 2 celery stalks, chopped
 3 garlic cloves, minced
 1 teaspoon dried thyme or Italian seasoning
 1 can (14.5 ounces) diced tomatoes
 4 cups vegetable or chicken broth
 1 can (15 ounces) cannellini or borlotti beans, drained and rinsed
 1 cup small pasta (like ditalini, elbow macaroni, or shells)
 Salt and pepper to taste
 Fresh parsley or basil, chopped for garnish
 Grated Parmesan cheese, for serving (optional)
1

Sauté Vegetables:

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until they are softened, about 5 minutes. Stir in the garlic and thyme, cooking for another minute until fragrant.

2

Add Broth and Tomatoes:

Pour in the broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.

3

Add Broth and Tomatoes:

Pour in the broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.

4

Season and Serve:

Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley or basil and sprinkled with grated Parmesan cheese if desired.

Ingredients

 2 tablespoons olive oil
 1 onion, chopped
 2 carrots, chopped
 2 celery stalks, chopped
 3 garlic cloves, minced
 1 teaspoon dried thyme or Italian seasoning
 1 can (14.5 ounces) diced tomatoes
 4 cups vegetable or chicken broth
 1 can (15 ounces) cannellini or borlotti beans, drained and rinsed
 1 cup small pasta (like ditalini, elbow macaroni, or shells)
 Salt and pepper to taste
 Fresh parsley or basil, chopped for garnish
 Grated Parmesan cheese, for serving (optional)

Directions

1

Sauté Vegetables:

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until they are softened, about 5 minutes. Stir in the garlic and thyme, cooking for another minute until fragrant.

2

Add Broth and Tomatoes:

Pour in the broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.

3

Add Broth and Tomatoes:

Pour in the broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.

4

Season and Serve:

Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley or basil and sprinkled with grated Parmesan cheese if desired.

Notes

Pasta e Fagioli
IngredientsDirections
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