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Pasta Fagioli

A hearty and comforting Italian pasta and bean soup perfect for cold nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 0.5 cup chopped onion
  • 3 cloves garlic, chopped
  • 1 cup chopped celery
  • 1 cup finely chopped carrot
  • 15 oz cannellini beans (not drained)
  • 15 oz tomato sauce or crushed tomatoes Tuttorosso recommended
  • 1 large bay leaf
  • 1 tbsp dried basil
  • 1 tbsp dried parsley
  • 1 tsp dried oregano
  • 2 cans chicken or vegetable broth 14 oz cans
  • 2 cups water
  • 6 oz dried Ditalini pasta or other small pasta
  • Grated Parmesan cheese (optional)
  • Fresh basil for serving

Method
 

Preparation Steps
  1. In a large heavy pot, sauté the onion and garlic in olive oil over medium heat.
  2. Blend the beans with one cup water in an electric blender until almost smooth.
  3. Add blended beans to the pot, then add tomato sauce, celery, carrots, broth, basil, bay leaf, parsley, oregano, salt, and pepper.
  4. Add 1 cup water and bring to a boil. Simmer, covered, for 20 minutes, stirring occasionally.
  5. Add pasta and cook uncovered until al dente, about 10 minutes.
  6. Ladle soup into bowls and top with grated Parmesan and fresh basil if desired.

Notes

This classic Italian soup is hearty and great for a winter meal.