Name: Pasta e Fagioli Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 large carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes; 1 (15 oz) can cannellini beans (or other white beans), drained and rinsed; 1 (15 oz) can red kidney beans, drained and rinsed; 4 cups vegetable broth (or chicken broth for a non-vegetarian version); 1 cup small pasta (such as ditalini or elbow macaroni); 1 teaspoon dried basil; 1 teaspoon dried oregano; ½ teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; Freshly grated Parmesan cheese (optional for garnish); Fresh parsley, chopped (optional for garnish); Olive Oil: Olive oil forms the base for sautéing the vegetables, adding flavor and a healthy fat to the soup.; Beans: Cannellini and kidney beans provide a rich source of protein and fiber, making the soup hearty and filling.; Vegetable Broth: For a vegan version, vegetable broth keeps the soup light yet flavorful. You can swap it with chicken broth for a non-vegetarian alternative.; Pasta: Small pasta such as ditalini or elbow macaroni works perfectly in this soup. It absorbs the flavors of the broth while maintaining a nice texture.; Herbs: A blend of Italian herbs like basil, oregano, and thyme brings out the authentic flavors of this Italian classic.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, diced
2 large carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 (15 oz) can cannellini beans (or other white beans), drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
4 cups vegetable broth (or chicken broth for a non-vegetarian version)
1 cup small pasta (such as ditalini or elbow macaroni)
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Freshly grated Parmesan cheese (optional for garnish)
Fresh parsley, chopped (optional for garnish)

Ingredient Highlights

Olive Oil: Olive oil forms the base for sautéing the vegetables, adding flavor and a healthy fat to the soup.
Beans: Cannellini and kidney beans provide a rich source of protein and fiber, making the soup hearty and filling.
Vegetable Broth: For a vegan version, vegetable broth keeps the soup light yet flavorful. You can swap it with chicken broth for a non-vegetarian alternative.
Pasta: Small pasta such as ditalini or elbow macaroni works perfectly in this soup. It absorbs the flavors of the broth while maintaining a nice texture.
Herbs: A blend of Italian herbs like basil, oregano, and thyme brings out the authentic flavors of this Italian classic.

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Instructions

Prepare the Soup Base:

Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onions, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.
Add Garlic and Tomatoes: Add the minced garlic and cook for 1-2 minutes until fragrant. Then, add the diced tomatoes (with juices) to the pot and stir to combine.

Build the Soup:

Add the Beans and Broth: Stir in the cannellini beans, kidney beans, and vegetable broth. Add the dried basil, oregano, thyme, and the bay leaf. Bring the soup to a gentle simmer over medium-high heat.
Cook the Pasta: Once the soup is simmering, add the pasta. Reduce the heat to medium and cook for 10-12 minutes, or until the pasta is tender but still al dente.
Season to Taste: Taste the soup and adjust the seasoning with salt and pepper to your liking.

Final Touches:

Serve: Once the pasta is cooked, remove the bay leaf. Ladle the soup into bowls, and if desired, sprinkle with freshly grated Parmesan cheese and chopped parsley for garnish.

Prep Time: 15minutes
Cook Time: 45minutes

Nutrition

Serving Size: 8
Calories: 300
Fat: 7g
Carbohydrates: 40g
Protein: 12g