Italian Pasta Fagioli Soup (Print-Friendly Version)
Comforting Italian soup with tender pasta, cannellini and kidney beans, tomatoes, and herbs.
# Ingredients Required:
→ Vegetables
01 -
1 medium onion, diced
02 -
2 medium carrots, diced
03 -
2 celery stalks, diced
04 -
3 cloves garlic, minced
→ Herbs and Spices
05 -
1 teaspoon dried oregano
06 -
1 teaspoon dried basil
07 -
1/2 teaspoon crushed red pepper flakes, optional
08 -
Salt and freshly ground black pepper, to taste
→ Liquids
09 -
1 tablespoon olive oil
10 -
1 can (425 g) diced tomatoes, with juice
11 -
720 ml chicken or vegetable broth
→ Legumes
12 -
1 can (425 g) cannellini beans, drained and rinsed
13 -
1 can (425 g) red kidney beans, drained and rinsed
→ Pasta
14 -
100 g small pasta (ditalini or elbow macaroni)
→ Finishing
15 -
60 ml freshly grated Parmesan cheese
16 -
2 tablespoons fresh parsley, chopped
# Detailed Directions:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until vegetables are tender, approximately 5 minutes.
02 -
Incorporate minced garlic, dried oregano, dried basil, and crushed red pepper flakes if using. Stir and cook for 1 to 2 minutes until fragrant.
03 -
Pour diced tomatoes with juice and broth into the pot. Stir to blend evenly.
04 -
Add drained cannellini and red kidney beans. Bring to a boil, then lower heat to a simmer. Cook for 20 minutes, stirring occasionally.
05 -
In a separate pot, boil pasta according to package instructions until al dente. Drain and set aside.
06 -
Add cooked pasta to the simmered mixture. Stir well and season with salt and freshly ground black pepper to taste.
07 -
Ladle soup into bowls, garnish with grated Parmesan cheese and chopped fresh parsley, and serve hot.
# Helpful Advice:
01 -
For a vegetarian variant, substitute chicken broth with vegetable broth.
02 -
Adjust crushed red pepper flakes to suit desired spice level.
03 -
Any small pasta shape can be used interchangeably.