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.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 377kcal | Carbohydrates: 61g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 1330mg | Potassium: 543mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3107IU | Vitamin C: 19mg | Calcium: 123mg | Iron: 5mg
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