Hearty Pasta e Fagioli
Hearty Pasta e Fagioli
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, small, diced
- 1 celery stalk, diced
- 2 carrots, medium, peeled and diced
- 3 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounces, undrained
- 4 cups chicken broth, low sodium
- 1 can cannellini beans, 15 ounces, rinsed and drained
- 1/2 cup small pasta, such as ditalini or annellini
- 4 cups fresh spinach, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 cup Parmesan cheese, freshly grated, or Pecorino Romano
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min
- 2
Add minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the undrained diced tomatoes, chicken broth, and rinsed cannellini beans. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
⏱️ 15 min
- 4
Increase the heat to medium-high and add the small pasta to the simmering soup. Cook according to package directions, usually 7-10 minutes, or until al dente.
⏱️ 10 min
- 5
Stir in the chopped fresh spinach and cook for 2-3 minutes, or until the spinach has wilted.
⏱️ 3 min
- 6
Season the soup with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls.
⏱️ 2 min
- 7
Garnish each serving generously with freshly grated Parmesan or Pecorino Romano cheese and a sprinkle of fresh parsley, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Pasta e Fagioli
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, small, diced
- 1 celery stalk, diced
- 2 carrots, medium, peeled and diced
- 3 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounces, undrained
- 4 cups chicken broth, low sodium
- 1 can cannellini beans, 15 ounces, rinsed and drained
- 1/2 cup small pasta, such as ditalini or annellini
- 4 cups fresh spinach, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 cup Parmesan cheese, freshly grated, or Pecorino Romano
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min - 2
Add minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the undrained diced tomatoes, chicken broth, and rinsed cannellini beans. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
⏱️ 15 min - 4
Increase the heat to medium-high and add the small pasta to the simmering soup. Cook according to package directions, usually 7-10 minutes, or until al dente.
⏱️ 10 min - 5
Stir in the chopped fresh spinach and cook for 2-3 minutes, or until the spinach has wilted.
⏱️ 3 min - 6
Season the soup with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls.
⏱️ 2 min - 7
Garnish each serving generously with freshly grated Parmesan or Pecorino Romano cheese and a sprinkle of fresh parsley, if desired. Serve immediately.
⏱️ 2 min