Heyyy soup lovers! 🍲 Want a cozy, delicious bowl of Italian goodness? Let’s make Pasta e Fagioli Soup (a.k.a. pasta and beans)! It’s easy
comforting, and so tasty you’ll be making it on repeat! Let’s get cooking! 👩🍳
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced (garlic makes everything better!)
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 can (15 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 cup small pasta (like ditalini or elbow macaroni)
- Parmesan cheese for topping (optional, but always a good idea
Directions:
1.Cook the veggies: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté for about 5 minutes until everything is soft and smells awesome!
2.Add tomatoes and broth: Pour in the diced tomatoes (juice and all!) and broth. Stir it up and let it come to a simmer.
3.Add beans and seasonings: Toss in the beans, oregano, basil, salt, and pepper. Give it a stir and let it simmer for about 10 minutes so all the flavors can hang out together.
4.Cook the pasta: While the soup is simmering, cook the pasta in a separate pot according to package instructions. Drain and set aside.
5.Combine pasta and soup: Once the soup is ready, stir in the cooked pasta. Let everything warm up for a minute or two.
