Pasta Fagioli is a traditional Italian soup dish that combines pasta and beans in a rich, hearty broth. It's a comforting, nutritious meal perfect for any time of the year.
Ingredients
- 1 cup dried cannellini beans or use canned beans for a quicker version, drained and rinsed
- 1 cup ditalini pasta or any small pasta
- 2 tablespoons olive oil extra virgin
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch red pepper flakes adjust to taste
- 4 cups chicken broth or vegetable broth for vegetarian version
- 1 can crushed tomatoes (14.5 ounces)
- 2 tablespoons Parmesan cheese grated, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic, oregano, basil, and red pepper flakes. Cook for another minute until fragrant.
- If using dried beans, soak them overnight and rinse well. Add the beans to the pot, along with chicken or vegetable broth, and crushed tomatoes. Bring to a boil, then reduce heat to a simmer.
- Simmer the soup for about 30 minutes, or until the beans are tender. If using canned beans, add them and cook for about 10 minutes instead.
- Add the pasta and continue to cook until the pasta is al dente, stirring occasionally, about 10 minutes.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls. Top each serving with grated Parmesan cheese before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 800mgPotassium: 700mgFiber: 12gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 4mg