Best way to grow your perfect Pasta Fagioli recipe in 4 steps
Master the art of Pasta Fagioli with this simple 4-step guide, resulting in a comforting and flavorful Italian soup perfect for a cozy meal.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Ladle
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 medium celery stalks diced
- 4 garlic cloves minced
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz) cannellini beans drained and rinsed
- 6 cups chicken or vegetable broth
- 1 cup ditalini pasta
- 1 tsp dried oregano
- 1 tsp dried basil
Seasoning & Garnish
- to taste salt
- to taste black pepper
- for serving Parmesan cheese grated
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat, then add diced onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in the minced garlic, dried oregano, and dried basil, cooking for another minute until fragrant.
Cooking
- Add the diced tomatoes, drained cannellini beans, and chicken or vegetable broth to the pot; bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld.
- Stir in the ditalini pasta and cook according to package directions, typically 8-10 minutes, or until the pasta is al dente.
Finishing
- Season the soup with salt and freshly ground black pepper to taste, adjusting as needed.
- Ladle the hot Pasta Fagioli into bowls and garnish generously with grated Parmesan cheese before serving.
Notes
For a thicker soup, you can mash a portion of the cannellini beans before adding them to the pot. This recipe is also great with a crusty bread for dipping!