Pasta e Fagioli Soup

Hearty and thick this Pasta e Fagioli Soup is my favorite. Bursting with flavors, this Italian classic comes together with pantry staples like beans and pasta, and produce drawers goodness.

Author: Olena of ifoodreal.com

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 8 servings 1x

Category: Soup and Stew

Method: Stove

Cuisine: Italian

INGREDIENTS 

1 large onion, diced

5 garlic cloves

3 large carrots, diced

4 large celery stalks, diced

2 tbsp olive oil

1 tbsp Italian dried herbs like a mix of oregano, basil, thyme and rosemary

2 x 14 oz cans low sodium white beans, rinsed & drained

14 oz tomato sauce or diced tomatoes + 6 oz can tomato paste (low sodium)

6 cups low sodium broth

1 tsp salt

Ground black pepper, to taste

1 1/2 cups small pasta like ditalini, macaroni or orzo (uncooked)

STEPS

1. Preheat large pot or Dutch oven on medium heat and swirl oil. Add onion and garlic and saute for 3 minutes, stirring occasionally.
2. Add carrots, celery, dried herbs and saute for another 5 minutes, stirring occasionally.
3. Add beans, tomato sauce, broth, salt and pepper. Bring to a boil, cover and cook on low for 15 minutes.
4. Add pasta, stir, cover and simmer for another 10 minutes.
5. Serve warm garnished with fresh herbs and Parmesan cheese if desired.

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