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Pasta Fagioli

A hearty and comforting Italian pasta and bean soup, perfect for chilly 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 tablespoon olive oil
  • 0.5 cup chopped onion
  • 3 cloves garlic
  • 1 cup chopped celery
  • 1 cup finely chopped carrot
  • 15 ounce cannellini beans (not drained)
  • 15 ounce canned tomato sauce or crushed tomatoes Tuttorosso preferred
  • 1 large bay leaf
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 2 cups chicken or vegetable broth
  • 2 cups water
  • 6 oz dry Ditalini pasta or any small pasta
  • optional grated parmesan cheese for topping
  • 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 the 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 classic Italian soup is hearty and perfect for a family meal.