Pasta Fagioli
A comforting Italian soup featuring pasta and beans, rich in flavor and perfect for any occasion.
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Servings: 4 servings
Calories: 250kcal
Ingredients
- 1 cup ditalini pasta
- 1 can 15 oz cannellini beans, rinsed and drained
- 1 can 15 oz kidney beans, rinsed and drained
- 4 cups vegetable or chicken broth
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 can 14 oz diced tomatoes
- Olive oil salt, and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrots, and celery; sauté until softened.
- Stir in the diced tomatoes and cook for a few minutes.
- Pour in the broth and bring to a boil.
- Add the cannellini and kidney beans.
- Add the pasta and cook according to package instructions.
- Season with salt and pepper to taste.
- Reduce heat and simmer for 10 minutes.
- Adjust the consistency with more broth if needed.
- Serve hot, garnished with fresh basil.
Nutrition
Calories: 250kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Fiber: 8g