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Best Pasta e Fagioli Recipe (Hearty Italian Classic)

Best Pasta e Fagioli Recipe (Hearty Italian Classic)
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This Best Pasta e Fagioli Recipe (Hearty Italian Classic) is a delicious and heartwarming soup that effortlessly combines nourishing beans, pasta, and fresh vegetables. Perfect for chilly evenings or busy weeknights, this dish offers a comforting embrace with every spoonful. The rich blend of flavors, including savory herbs and vibrant veggies, makes it an instant family favorite. Plus, it’s easy to customize according to your taste, allowing you to experiment with different beans or add extra vegetables. Make a big batch and enjoy leftovers throughout the week—this freezer-friendly recipe ensures you have a wholesome meal ready in no time.

Ingredients

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  • 4 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves, minced
  • 1 can (15 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 3 cups water
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 cans (15 oz each) cannellini beans, drained
  • 1 cup ditalini pasta
  • 2 cups chopped kale
  • 1/4 cup chopped parsley
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté chopped onion, carrots, and celery for 5-7 minutes until softened. Add minced garlic and cook for another minute.
  2. Pour in crushed tomatoes, vegetable broth, and water. Stir in bay leaves, oregano, and red pepper flakes. Bring to a boil.
  3. Reduce heat to low; add drained cannellini beans and ditalini pasta. Simmer uncovered for about 20 minutes until pasta is al dente.
  4. Stir in chopped kale; continue simmering for 5 minutes until tender. Finish with lemon juice and season with salt and pepper.
  5. Remove bay leaves before serving. Enjoy garnished with fresh parsley.

Nutrition

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