Pasta e Fagioli
A hearty and comforting Italian pasta and bean soup, perfect for a cozy meal.
10 min
Prep
25 min
Cook
4
Serves
390
Calories
Macros · per serving
12g protein
67g carbs
8g fat
Ingredients
For 4 servings
- 2 tablespoon olive oil
- 1 onion
- 1 carrot
- 1 celery stalk
- 3 clove garlic
- 14 ounce canned diced tomatoes
- 4 cup vegetable broth
- 15 ounce canned cannellini beans
- 8 ounce dried pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt — to taste
- black pepper — to taste
- fresh parsley — to taste
Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Chop the onion, carrot, and celery, and add to the pot. Sauté for 5 minutes until soft.
- 3
Mince the garlic and add to the pot, cooking for 1 minute until fragrant.
- 4
Add the canned diced tomatoes, vegetable broth, drained and rinsed cannellini beans, dried oregano, and dried basil to the pot. Stir to combine.
- 5
Season with salt and black pepper to taste, then bring the mixture to a boil.
- 6
Once boiling, add the dried pasta and reduce the heat to a simmer. Cook until the pasta is tender, about 10 minutes.
- 7
Adjust seasoning as necessary and serve hot with freshly chopped parsley sprinkled on top.
Cook it this week.
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