Description
Pasta Fagioli is a cozy Italian soup made with beans, vegetables, pasta, and a flavorful tomato broth. It’s hearty, healthy, and perfect as a vegetarian comfort food that’s ready in about 35 minutes.
Ingredients
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1 tablespoon extra virgin olive oil
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1 cup diced onion
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2 tablespoons minced garlic
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1 cup quartered carrots
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2 cans cooked cannellini beans (rinsed & drained)
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1 can tomato sauce
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1 dried bay leaf
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½ teaspoon dried basil
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½ teaspoon dried parsley
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½ teaspoon dried oregano
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½ teaspoon black pepper
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¼ teaspoon red pepper flakes
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4 cups low-sodium vegetable broth
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2 cups water
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1 cup dry ditalini pasta
Instructions
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Heat olive oil in a large pot over medium heat.
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Sauté onion, garlic, and carrots for about 5 minutes until onion is translucent.
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Add beans, tomato sauce, bay leaf, basil, parsley, oregano, black pepper, and red pepper flakes. Stir well.
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Pour in broth and water. Cover and bring to a boil over high heat, stirring occasionally (≈ 10 minutes).
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Once boiling, uncover, reduce heat to medium, and add dry pasta. Cook for 4–5 minutes (about half the package time), stirring often.
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Remove bay leaf before serving. Adjust with extra broth or water if soup is too thick.
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Serve hot with optional toppings like Parmesan or olive oil drizzle.
Notes
Use low-sodium broth to control salt.
Mash some beans for a creamier texture without cream.
Add spinach, zucchini, or other veggies in the last few minutes.
Leftovers thicken; add broth when reheating.
Freezer-friendly if pasta is cooked very al dente.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian