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Pasta e Fagioli
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Pasta e Fagioli
An easy-to-make Italian-style peasant soup consisting of fresh vegetables, white beans, and pasta.
Pasta e Fagioli
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14 people Yepped this recipe
servings:
8
total time:
30 minutes
added on
05/29/2019
recipe by:
Rae
INGREDIENTS
1 TBSP olive oil
1 medium carrot, chopped
1 medium rib of celery, chopped
1 small yellow onion, chopped
6 medium garlic cloves, chopped
2 14-oounce cans petite diced tomatoes
4 cups water
1 15-ounce can Great Northern beans
1 cup ditalini pasta
1 tsp kosher salt
1 TBSP chopped fresh basil
1 TBSP chopped fresh oregano
1 TBSP chopped fresh parsley
1 tsp chopped fresh thyme
salt & freshly ground black pepper
OPTIONAL GARNISHES:
freshly grated Parmesan cheese
crushed red pepper flakes
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DIRECTIONS
Heat a Dutch oven over high heat.
Add the olive oil, carrots, celery, onions, and garlic to the Dutch oven then stir together and cook until aromatic, about 2 minutes.
Stir in the diced tomatoes, water, beans, kosher salt, and 1/8 tsp black pepper then bring to a boil.
Reduce the heat to medium and simmer, stirring occasionally, for about 10 minutes.
Stir in the pasta and cook until the pasta is tender, about 12 minutes.
Turn off the heat and stir in the fresh herbs then season with salt & pepper to taste.
Ladle the soup into bowls and top with Parmesan and crushed red pepper, if using.
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