Pasta E Fagioli
This Pasta E Fagioli Recipe is a simple soup filled with hearty vegetables, beans and pasta. A delicious recipe that is great for weeknight dinners or Sunday suppers.
Course: Appetizer, Main Course, Soup
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Servings: 6
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2 tablespoons olive oil 2 oz pancetta , diced, optional 1 small onion , diced 2 small carrots , diced 2 celery ribs , diced 1 tablespoon garlic , minced 1 teaspoon thyme , dried ½ teaspoon rosemary , dried 1 bay leaf salt and pepper , to taste 1 15 oz can tomato sauce 2 15 oz cans cannellini beans , or great northern, drained and rinsed 1 cup water 4 cups chicken broth 1½ cups Ditalini pasta Grated Parmesan Cheese , for topping
Heat olive oil on medium heat in large dutch oven or soup pot. Add pancetta (if using) and sauté until lightly browned.
Add onions, carrots and celery and cook until onions are translucent.
Stir in garlic, thyme, rosemary, bay leaf, salt and pepper. Cook until garlic is fragrant.
Add tomato sauce, water, chicken broth and beans. Stir and bring to a low boil.
Add the pasta and cook for 6-7 minutes until the pasta is almost al dente.
Remove soup from heat and let cool for 5 minutes and allow the pasta to finish cooking.
Serve with grated Parmesan cheese.
Calories: 377 kcal | Carbohydrates: 61 g | Protein: 17 g | Fat: 10 g | Saturated Fat: 2 g | Cholesterol: 6 mg | Sodium: 1330 mg | Potassium: 543 mg | Fiber: 10 g | Sugar: 5 g | Vitamin A: 3107 IU | Vitamin C: 19 mg | Calcium: 123 mg | Iron: 5 mg
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