Hearty Italian Pasta e Fagioli Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 2 cups (400g) cooked cannellini beans 2 cups (400g) cooked cannellini beans
• 1 cup (200g) ditalini pasta 1 cup (200g) ditalini pasta
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 8g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
2. 2.
   Add the diced carrots and celery to the pot, cooking for an additional 5 minutes until they begin to soften.
3. 3.
   Pour in the diced tomatoes and vegetable broth, stirring well to combine. Bring the mixture to a boil.
4. 4.
   Reduce the heat to low and add the cooked cannellini beans, dried oregano, and bay leaves. Simmer for 15 minutes to allow the flavors to meld together.
5. 5.
   Add the ditalini pasta to the pot and cook according to the package instructions until al dente.
6. 6.
   Season the soup with salt and pepper to taste. Remove the bay leaves before serving.
7. 7.
   Ladle the Pasta e Fagioli soup into bowls and garnish with fresh parsley. Serve hot and enjoy!

Treat your ingredients with care...

• Ditalini pasta — Be sure to cook the pasta separately and add it to the soup just before serving to prevent it from becoming too soft and mushy.

Tips & Tricks

• For a heartier version, add cooked crumbled Italian sausage or pancetta to the soup.
• Customize the soup by adding vegetables like zucchini, spinach, or kale.
• Top the soup with freshly grated Parmesan cheese for an extra burst of flavor.
• If you prefer a thicker consistency, mash some of the beans before adding them to the soup.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day lunch.

Serving advice

Serve the Pasta e Fagioli soup hot in individual bowls. Accompany it with crusty bread or garlic breadsticks for dipping. It pairs well with a simple side salad dressed with balsamic vinaigrette.

Presentation advice

When serving, make sure to ladle the soup generously into bowls, ensuring that each serving has a good amount of pasta, beans, and vegetables. Garnish with a sprinkle of fresh parsley on top for a pop of color.