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Traditional Italian Pasta e Fagioli

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Traditional Italian Pasta e Fagioli is a rustic, comforting soup made with tender beans, small pasta, and aromatic vegetables simmered in a rich tomato broth. This hearty one-pot dish is simple, flavorful, and perfect for weeknight dinners.

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 (14 oz) can crushed or diced tomatoes
  • 2 (15 oz) cans cannellini or borlotti beans, drained and rinsed
  • 4 cups vegetable broth (plus more as needed)
  • 1 tsp fresh rosemary (or 1/2 tsp dried)
  • 1 bay leaf
  • 3/4 cup small pasta (ditalini, elbow, or tubetti)
  • Salt and black pepper to taste
  • Chopped fresh parsley (optional, for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  2. Stir in garlic and cook for 1 minute until fragrant.
  3. Add tomato paste and cook for 1–2 minutes, then stir in crushed or diced tomatoes.
  4. Add beans, vegetable broth, rosemary, bay leaf, salt, and pepper. Simmer for 15–20 minutes to blend flavors.
  5. Stir in the pasta and cook until al dente, adding more broth or water if needed to maintain soup consistency.
  6. Remove bay leaf and rosemary sprig. Taste and adjust seasoning as needed.
  7. Serve hot, garnished with parsley and Parmesan if using. Enjoy with crusty bread.

Notes

  • For a thicker soup, mash some of the beans before adding the pasta.
  • Add a pinch of red pepper flakes for a subtle heat.
  • Cook pasta separately if planning to store leftovers to avoid soggy noodles.
  • Use gluten-free pasta to make this recipe gluten-free.
  • Skip the cheese to make it fully vegan.

Nutrition

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