Pasta e Fagioli Soup (Print Version)
# Ingredients:
01 -
3 tablespoons olive oil
02 -
1 medium yellow onion, chopped
03 -
3 medium carrots, chopped
04 -
3 ribs celery, chopped
05 -
4 cloves garlic, minced
06 -
6 cups low-sodium vegetable broth
07 -
28 ounces crushed tomatoes
08 -
1 teaspoon dried basil
09 -
1 teaspoon dried oregano
10 -
1 teaspoon Italian seasoning
11 -
¾ teaspoon salt (or to taste)
12 -
¼ teaspoon black pepper (or to taste)
13 -
⅛ teaspoon crushed red pepper flakes (optional)
14 -
1 cup dry short pasta shapes (such as ditalini, small shells, or elbows)
15 -
15 ounces red kidney beans, rinsed and drained
16 -
15 ounces cannellini beans or small white beans, rinsed and drained
17 -
Grated Parmesan cheese and chopped fresh parsley (optional, for serving)
# Instructions:
01 -
Heat the olive oil in a Dutch oven or other large heavy pot over medium-high heat. Add the onion, carrot, and celery and cook, stirring often, for 8 minutes.
02 -
Add the garlic and cook, stirring, for 30 seconds. Stir in the vegetable broth, crushed tomatoes, dried basil, dried oregano, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using). Bring to a boil, then reduce the heat to a simmer, cover, and cook for 15 minutes.
03 -
Stir in the pasta. Simmer, covered, stirring every few minutes to prevent the pasta from sticking to the bottom of the pot, until the pasta is cooked to al dente and the vegetables are tender, about 8-12 minutes.
04 -
Stir in the beans. Simmer the soup for 1-2 minutes to warm the beans. Remove the pot from the heat.
05 -
Taste and season with additional salt and pepper if needed. Serve with grated Parmesan cheese and chopped fresh parsley, or as desired.
# Notes:
01 -
To add ground beef or Italian sausage, brown the meat in the pot before adding the onion, carrots, and celery.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
03 -
Freeze the soup without the pasta to preserve texture. Add freshly cooked pasta when reheating.
04 -
Reheat with additional broth to maintain consistency as the pasta will soak up liquid over time.