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Pasta e Fagioli

Yields6 ServingsPrep 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.

Nutrition Facts

0 servings

Serving size

150

Amount per serving
Calories300
% Daily Value *
Total Fat 5g7%
Sodium 300mg14%
Total Carbohydrate 50g19%

Dietary Fiber 8g29%
Total Sugars 4g
Protein 15g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.