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Pasta e Fagioli
An Italian peasant soup, literally translates to noodles and beans. A light soup consisting of veggies, beans, and pasta.
Recipe Keywords:
pastafagiolisoups30-minutes-or-lessdairyfreeeasyone-potvegetableveganvegetarianlegumes
servings: 8
total time: 30 minutes
recipe by: Rae
Ingredients
- 1 TBSP olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onions
- 6 cloves garlic, chopped
- 2 14-oz cans petite dice tomatoes
- 1/4 cup white wine
- 4 cups water
- 1 15-oz can great Northern beans, not drained
- 1 cup ditalini pasta
- 1 tsp kosher salt
- 1/8 tsp black pepper
- 1 TBSP chopped fresh basil
- 1 TBSP chopped fresh oregano
- 1 TBSP chopped fresh parsley
- 1 tsp chopped fresh thyme
- Optional Garnishes:
- Fresh grated Parmesan cheese
- red pepper flakes
Directions
- Heat a dutch oven over high heat. Add the olive oil, carrots, celery, onions, and garlic, stir together and cook until aromatic, about 3 minutes.
- Add the diced tomatoes, water, beans, salt, and pepper. Bring to a boil then reduce heat to medium and simmer for 10 minutes.
- Add the pasta and cook until the pasta is tender, about 12 minutes.
- Turn off the heat and stir in the fresh herbs. Ladle the soup into bowls and top with Parmesan and red pepper, if using.
