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Traditional Italian Pasta e Fagioli

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Traditional Italian Pasta e Fagioli is a comforting, rustic soup made with tender pasta, creamy beans, aromatic vegetables, and a savory tomato broth. This hearty Italian classic delivers rich flavor and wholesome nourishment in every spoonful — perfect for cozy dinners and family meals.

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp tomato paste
  • 2 cans (15 oz) cannellini beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • 1 cup ditalini or small elbow pasta
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme or Italian seasoning
  • 1 bay leaf
  • 2 tbsp chopped fresh parsley
  • Salt and black pepper, to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, and cook for 5–7 minutes until softened.
  2. Add garlic and seasonings: Stir in garlic, oregano, thyme, and a pinch of salt. Cook for 1 minute until fragrant.
  3. Add tomatoes and broth: Stir in tomato paste, diced tomatoes, and broth. Bring to a simmer.
  4. Add beans: Mix in the beans and bay leaf. Simmer uncovered for 15–20 minutes to allow the flavors to meld.
  5. Cook the pasta: In a separate pot, cook pasta until al dente. Drain and set aside.
  6. Combine and finish: Add cooked pasta to the soup. Season with salt and pepper to taste, remove bay leaf, and stir in fresh parsley.
  7. Serve: Ladle into bowls and top with grated Parmesan cheese.

Notes

  • For a thicker soup, mash a portion of the beans before adding to the pot.
  • To prevent soggy pasta, cook and store it separately when making ahead.
  • Add a Parmesan rind during simmering for deeper umami flavor.
  • Use gluten-free pasta for a gluten-free version.
  • Spinach or kale can be stirred in at the end for added nutrition.

Nutrition

Find it online: https://thefamilycooking.com/traditional-italian-pasta-e-fagioli-2/