Italian🥣 Soups & stews

Easy Pasta Fagioli

Name: Easy Pasta Fagioli
Total time: 1 h
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 1 onion; 1 celery; 3 carrot; 6 cloves garlic; ¼ tsp red pepper flakes; 28 oz canned diced tomatoes; 2 tsp oregano; ½ tsp black pepper; 6 cups vegetable or chicken stock; 2 bay leaves; to taste salt; 1 cup pasta (ditalini); 15 oz canned red beans; 15 oz canned cannellini beans; ¼ cups parsley

⏱ 60 min

A classic Italian soup whose name means 'pasta and beans,' combining these ingredients in a rich tomato broth infused with aromatic herbs to create a comforting, satisfying one-bowl meal. Best enjoyed with crusty bread.

Adapted from a video by Preppy Kitchen

EASY Pasta Fagioli Recipe

Watch on YouTube

Ingredients

olive oil3 tbsp
onionmedium, diced1
celerylarge stalk, chopped1
carrotlarge, peeled and cut into half-moons3
garlicpeeled and minced or pressed6 cloves
red pepper flakes¼ tsp
canned diced tomatoes28 oz
oregano2 tsp
black pepper½ tsp
vegetable or chicken stockcan increase to 8 cups based on preference for brothier or thicker soup

Steps

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1
Prep the ingredients: chop 1 large celery stalk, peel and chop 3 large carrots into half-moons, and dice 1 medium onion into fine pieces; all vegetable pieces should be similar in size.
2
Add 3 tablespoons of olive oil to a Dutch oven and heat over medium-high heat. Add the onion and stir frequently for about 10 minutes until it starts to brown, allowing the natural sugars to caramelize for deeper flavor.
3
Add the celery, carrots, and 6 peeled and minced garlic cloves (or pressed garlic) to the pot and stir well. Make sure the garlic does not burn.
4
Add 1/4 teaspoon of red pepper flakes and stir occasionally, cooking for about 5 minutes until the vegetables begin to soften.
5
Add 1 can (28 oz) of diced tomatoes, 2 teaspoons of oregano, and 1/2 teaspoon of black pepper. Stir occasionally and let the flavors meld together.
6
Pour in 6 cups of vegetable or chicken stock (can increase to 8 cups if you prefer a brothier consistency), add 2 bay leaves and 1 teaspoon of salt. Bring to a boil, stirring occasionally.
7
Taste the soup and adjust the salt as needed. Add 1 cup of ditalini pasta (or other small pasta shapes) and stir well.
8
Cook the pasta for about 8 to 10 minutes until nearly tender but still al dente; stir occasionally to prevent sticking to the bottom of the pot.
9
While the pasta is cooking, chop about 1/4 cup of fresh parsley and set aside.
10
Once the pasta is al dente, reduce heat to medium-low and add 1 can (15 oz) each of drained and rinsed red beans and cannellini beans.
11
Simmer for a few minutes until the beans are warmed through and all flavors have melded; taste and adjust salt and pepper as needed.
12
Stir in the chopped parsley just before serving and enjoy.
13
Serve with crusty bread and a glass of wine for the perfect cold-weather meal.

Easy Pasta Fagioli

Ingredients

Steps

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