home
home








REGISTER for FREE to...
  • Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike
REGISTER






Pasta e Fagioli

An Italian peasant soup, literally translates to noodles and beans. A light soup consisting of veggies, beans, and pasta.
share on pinterest share on facebook email recipe print recipe
Pasta e Fagioli
86% of users like this recipe
( 14 votes )

What do you think?









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

1. 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.

2. Add the diced tomatoes, water, beans, salt, and pepper. Bring to a boil then reduce heat to medium and simmer for 10 minutes.

3. Add the pasta and cook until the pasta is tender, about 12 minutes.

4. Turn off the heat and stir in the fresh herbs. Ladle the soup into bowls and top with Parmesan and red pepper, if using.




Recipe Feedback


Be the first to share feedback






For Your Kitchen