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Pasta e Fagioli

Pasta e Fagioli Recipe
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Warm up with a bowl of our delightful Pasta e Fagioli Recipe, a traditional Italian soup brimming with flavors and comfort. This wholesome dish features a medley of tender vegetables, protein-rich cannellini beans, and small pasta simmered in a savory vegetable broth. Perfect for chilly evenings or as a satisfying lunch option, this recipe not only warms the heart but also nourishes the body. With its versatility, you can easily adapt the ingredients to suit your taste preferences. Whether served alongside crusty bread or topped with fresh herbs, this Pasta e Fagioli is sure to become a family favorite!

Ingredients

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  • 2 Tablespoons extra-virgin olive oil (plus more for drizzling)
  • 1 medium yellow onion (diced)
  • 2 celery ribs (finely chopped)
  • 2 medium carrots (finely chopped)
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 3 garlic cloves (minced)
  • 1 Tablespoon tomato paste
  • 14 ounces diced tomatoes (1 can)
  • 30 ounces cannellini beans (2 cans, drained and rinsed)
  • 4 cups vegetable broth
  • 1 cup ditalini pasta (or other small pasta)
  • 2 cups chopped tuscan kale

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, chopped celery, carrots, salt, and pepper; sauté for 10 minutes until softened.
  2. Stir in minced garlic and tomato paste; cook for 1 minute until fragrant. Add diced tomatoes with juices, rinsed cannellini beans, and vegetable broth. Simmer uncovered for 20 minutes.
  3. Add ditalini pasta and cook for an additional 10 minutes until al dente. Stir in chopped Tuscan kale until wilted.
  4. Serve hot, drizzled with extra olive oil if desired.

Nutrition

Find it online: https://yayarecipes.com/pasta-e-fagioli-recipe/