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Pasta Fagioli

Hearty and delicious Italian pasta and bean soup, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 0.5 medium onion chopped
  • 3 cloves garlic chopped
  • 1 medium celery stalk chopped
  • 1 medium carrot finely chopped
  • 1 15 ounce can cannellini beans not drained
  • 1 15 ounce can tomato sauce or crushed tomatoes
  • 1 large bay leaf
  • 1 tbsp dried basil or 2 tbsp fresh
  • 1 tbsp dried parsley or 2 tbsp fresh
  • 1 tsp dried oregano or 2 tbsp fresh
  • 2 14 ounce cans chicken or vegetable broth
  • 2 cups water
  • kosher salt and pepper to taste
  • 6 oz dry Ditalini pasta or other small pasta gf pasta for gluten-free
  • grated parmesan cheese for topping (optional)
  • fresh basil for serving

Method
 

Preparation Steps
  1. In a large heavy pot or Dutch oven, 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 pan, then add the can of tomato sauce, celery, carrots, chicken 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 pasta is al dente, according to pasta directions.
  6. Ladle soup into bowls and top with grated cheese (extra), if desired.

Notes

This pasta fagioli is a hearty and flavorful soup that's perfect for a chilly evening. Feel free to adjust seasonings to your preference.