Pasta e fagioli

Here’s a comforting recipe for Pasta e Fagioli, a classic Italian soup made with pasta and beans!

Pasta e Fagioli

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (with juices)
• 4 cups vegetable or chicken broth
• 1 can (15 oz) cannellini beans or kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
   • Stir in the minced garlic and cook for an additional minute.
2. Add Tomatoes and Broth:
   • Add the diced tomatoes, broth, cannellini beans, oregano, thyme, and bay leaf. Bring to a boil.
3. Cook the Pasta:
   • Once boiling, add the pasta. Reduce the heat and simmer for about 10-12 minutes, or until the pasta is al dente.
4. Season and Serve:
   • Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
   • Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.

This hearty soup is perfect as a meal on its own or as a starter. Enjoy your delicious Pasta e Fagioli!