Traditional Pasta e Fagioli
A heartwarming and hearty soup made with beans, pasta, and rich flavors, perfect for family dinners.
Ingredients
Main Ingredients
- 1 can Cannellini Beans (or Great Northern Beans) These creamy beans add richness and are packed with protein.
- 1 cup Ditalini Pasta Traditional small pasta that absorbs the flavors beautifully.
- 2 tablespoons Olive Oil For sautéing and depth of flavor; a good quality oil makes a difference.
- 1 medium Onion, finely chopped Adds sweetness and aromatic depth.
- 2 cloves Garlic, minced For that irresistible flavor punch.
- 2 medium Carrots, diced For a touch of sweetness and color.
- 2 stalks Celery, diced Adds crunch and freshness to the dish.
- 4 cups Vegetable Broth The base of this hearty soup; use low-sodium for a healthier option.
- 2 tablespoons Fresh Rosemary, chopped For an earthy, fragrant note.
- 1 can Crushed Tomatoes For acidity and a rich color.
- 1/2 cup Parmesan Cheese, grated For serving; omit for a vegan option.
- to taste Salt and Pepper To enhance all those natural flavors.
Instructions
Cooking Instructions
- Heat a large pot over medium heat and add olive oil.
- Once the oil is shimmering, toss in the chopped onion, garlic, carrots, and celery. Sauté until the onions are translucent, about 5-7 minutes.
- Stir in the chopped rosemary and cook for another minute.
- Add the crushed tomatoes, vegetable broth, and a generous pinch of salt and pepper. Bring to a gentle simmer.
- Once simmering, add in the cannellini beans and let the soup combine its flavors for about 15 minutes.
- Stir in the Ditalini pasta and cook until just tender, about 8-10 minutes.
- Taste and adjust seasoning if necessary. Serve hot, drizzled with olive oil, and sprinkled with grated Parmesan cheese.
Notes
For a spicy kick, add a pinch of red pepper flakes when sautéing the vegetables. For a thicker texture, mash some of the beans before adding them into the pot. Pairing a squeeze of fresh lemon juice before serving can elevate all the flavors magnificently.