My Pasta E Fagioli Soup

Cozy up with a bowl of "My Pasta E Fagioli Soup," a hearty and comforting Italian classic brimming with wholesome flavors. This one-pot wonder combines tender ditalini pasta, creamy cannellini and red kidney beans, and a medley of aromatic vegetables like onion, carrot, and celery, all simmered in a rich tomato-based broth infused with oregano, thyme, and a touch of garlic. Ready in just 50 minutes, this satisfying soup is perfect for busy weeknights or lazy Sunday afternoons. Garnish with a sprinkle of fresh parsley and a generous dusting of Parmesan for a finishing touch that takes this dish from simple to sublime. Whether you're seeking a vegetarian dinner idea or a meal that's as nutritious as it is delicious, this Pasta e Fagioli soup delivers big, hearty flavors with minimal effort.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 1 large Carrot, diced
• 2 Celery stalk, diced
• 3 Garlic cloves, minced
• 14 oz Diced tomatoes (canned)
• 2 tablespoons Tomato paste
• 6 cups Vegetable broth
• 15 oz Cannellini beans (canned), rinsed and drained
• 15 oz Red kidney beans (canned), rinsed and drained
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 Bay leaf
• 1 cup Small pasta (e.g., ditalini or elbow)
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)
• 0 to taste Grated Parmesan cheese (optional, for serving)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the diced tomatoes, tomato paste, and vegetable broth to the pot. Stir to combine.

Step 5

Add the cannellini beans, red kidney beans, dried oregano, dried thyme, and bay leaf to the soup. Stir well.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.

Step 7

While the soup is simmering, bring a small pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.

Step 8

After 20 minutes of simmering, remove the bay leaf from the pot. Add the cooked pasta to the soup, stirring to combine.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Simmer for an additional 5 minutes, then remove from heat.

Step 11

Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese, if desired.

Nutrition Facts

Serving size	3350.3 grams (3350.3g)

Amount per serving	% Daily Value*
Calories	2123

Total Fat 48.70g	62%
Saturated Fat 8.80g	44%
Polyunsaturated Fat 6.90g
Cholesterol 4mg	1%
Sodium 7673mg	334%
Total Carbohydrate 342.00g	124%
Dietary Fiber 75.10g	268%
Total Sugars 55.20g
Protein 95.60g	191%

Vitamin D 0IU	0%
Calcium 832mg	64%
Iron 29mg	163%
Potassium 7409mg	158%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.0%

Protein: 17.5%

Carbs: 62.5%