Pasta e Fagioli

A comforting Italian bean-and-pasta soup with tender vegetables, cannellini beans, and ditalini in a hearty tomato broth.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 1 28-ounce can diced tomatoes
• 6 cups vegetable broth
• 2 15-ounce cans cannellini beans
• 1 cup ditalini
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon italian seasoning
• 0.25 teaspoon red pepper flakes
• 0.5 cup parmesan cheese

Cooking instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Dice the onion, carrots, and celery, add them to the pot, and cook until the vegetables begin to soften, about 6 minutes. (about 6 min) — Medium heat
2. Mince the garlic and add it with the Italian seasoning and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. (about 1 min) — Medium heat
3. Stir in the diced tomatoes, vegetable broth, salt, and black pepper. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes, until the vegetables are nearly tender. (about 10 min) — Simmer
4. Rinse and drain the cannellini beans. Stir the beans and ditalini into the pot. Simmer uncovered, stirring occasionally, until the pasta is tender, 8 to 10 minutes. (about 10 min) — Gentle simmer
5. Remove the pot from the heat. Taste and adjust the salt and pepper. Let the soup stand for 5 minutes so the broth thickens slightly, then serve topped with Parmesan cheese. (about 5 min) — Off heat