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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.
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Pasta e Fagioli
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Servings: 8
Total Time: 30 minutes
Recipe by: Rae


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


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.

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