Pasta fagioli is a classic Italian soup that combines pasta and beans in a hearty and flavorful broth. It’s a simple and satisfying dish that can be made with pantry staples and fresh or frozen veggies. You can customize it with your favorite herbs, spices, cheese, or meat. It’s a great way to warm up on a cold day, or enjoy as a light and healthy meal any time of the year.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups vegetable broth or water
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons dried oregano
- Salt and black pepper, to taste
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 2 cups small pasta, such as ditalini or elbow macaroni
- 2 cups baby spinach or kale, chopped
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a large pot over medium-high heat, heat the olive oil and sauté the onion for about 10 minutes, stirring occasionally, until soft and translucent.
- Add the garlic, carrots, and celery and cook for another 10 minutes, stirring frequently, until the vegetables are tender.
- Add the broth, tomato sauce, diced tomatoes, oregano, salt, and pepper and bring the soup to a boil. Reduce the heat and simmer for about 15 minutes.
- Add the beans and pasta and cook for another 10 to 15 minutes, or until the pasta is al dente. You may need to add more water or broth if the soup gets too thick.
- Stir in the spinach or kale and cook until wilted, about 5 minutes.
- Ladle the soup into bowls and sprinkle with Parmesan cheese if desired.
