Italian Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian pasta and bean soup – the perfect vegetarian dinner for a cold night.
Ingredients
- 1 tbsp olive oil
- 1/2 onion, chopped
- 3 cloves garlic, chopped
- 1 medium celery stalk, chopped
- 1 medium carrot, finely chopped
- 15 ounce can cannellini beans, not drained
- 15 ounce can tomato sauce or crushed tomatoes, I love Tuttorosso
- 1 large bay leaf
- 1 tbsp dried basil, or 2 tbsp fresh
- 1 tbsp dried parsley, or 2 tbsp fresh
- 1 tsp dried oregano, or 2 tbsp fresh
- 2 14 ounce cans chicken or vegetable broth
- 2 cups water
- kosher salt and pepper to taste
- 6 oz dry Ditalini pasta or other small pasta, gf pasta for gluten-free
- grated parmesan cheese for topping (optional
- fresh basil, for serving
Directions
- In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.
- Blend the beans with one cup water in electric blender until almost smooth.
- Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
- Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
- Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
- Ladle soup into bowls and top with grated cheese (extra), if desired.
