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Pasta e Fagioli

Pasta e Fagioli Recipe
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Warm up with a comforting bowl of Pasta e Fagioli, a hearty Italian soup that’s perfect for chilly evenings or family dinners. This delightful dish combines tender pasta, protein-rich cannellini beans, and a blend of fresh vegetables, all simmered in a savory vegetable broth. It’s not only easy to prepare but also versatile enough to enjoy as a main course or as a starter alongside a salad. With its rich flavors and nutritious ingredients, this Pasta e Fagioli recipe is sure to become a favorite in your home.

Ingredients

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  • 2 Tablespoons extra-virgin olive oil (plus more for drizzling)
  • 1 medium yellow onion (diced)
  • 2 celery ribs (finely chopped)
  • 2 medium carrots (finely chopped)
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 3 garlic cloves (minced)
  • 1 Tablespoon tomato paste
  • 14 ounces diced tomatoes (1 can)
  • 30 ounces cannellini beans (2 cans, drained and rinsed)
  • 4 cups vegetable broth
  • 1 cup ditalini pasta (or other small pasta)
  • 2 cups chopped tuscan kale

Instructions

  1. In a large Dutch oven, heat olive oil over medium heat. Add diced onion, chopped celery, and carrots along with salt and pepper. Sauté for about 10 minutes until the vegetables are soft.
  2. Stir in minced garlic and tomato paste, cooking for an additional minute. Then add diced tomatoes (with juices), rinsed cannellini beans, and vegetable broth. Simmer uncovered for 20 minutes.
  3. Incorporate ditalini pasta into the pot and continue simmering for another 10 minutes until the pasta is al dente. Add chopped kale and cook until wilted.
  4. Serve hot, drizzled with extra olive oil if desired.

Nutrition

Find it online: https://recipesamanda.com/pasta-e-fagioli-recipe/

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