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Italian Pasta Fagioli Soup

Hearty Italian Pasta Fagioli Soup for Cozy Nights

Enjoy this Italian Pasta Fagioli Soup, a comforting dish filled with beans, pasta, and veggies—perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Classic Comfort Food
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive oil A rich starting fat that adds depth.
  • 1 medium Onion, diced Sweetens the dish and enhances aroma.
  • 2 medium Carrots, diced Adds color and natural sweetness.
  • 2 stalks Celery, diced Provides a crunchy texture.
  • 3 cloves Garlic, minced Infuses the soup with warmth.
For the Flavor
  • 1 teaspoon Dried oregano Brings an authentic Italian taste.
  • 1 teaspoon Dried basil Adds fragrant notes.
  • ½ teaspoon Crushed red pepper flakes Optional for a hint of heat.
For the Body
  • 1 can Canned diced tomatoes, with juice Provides acidity and richness.
  • 3 cups Chicken or vegetable broth The base liquid for the soup.
  • 1 can Cannellini beans, drained and rinsed Adds protein and creaminess.
  • 1 can Red kidney beans, drained and rinsed Boosts heartiness.
  • 1 cup Small pasta (ditalini or elbow macaroni) Gives chewiness.
For the Finishing Touch
  • to taste Salt Essential for seasoning.
  • to taste Freshly ground black pepper Brightens up flavors.
  • ½ cup Freshly grated Parmesan cheese A savory topping.
  • ¼ cup Fresh parsley, chopped For garnish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat. Cook onion, carrots, and celery for 5 minutes until tender.
  2. Add minced garlic, dried oregano, dried basil, and crushed red pepper flakes. Cook 1-2 minutes until garlic is fragrant.
  3. Pour in diced tomatoes and chicken/vegetable broth. Stir and let the mixture simmer.
  4. Introduce cannellini and red kidney beans. Raise heat to boil, then reduce and simmer for 20 minutes.
  5. Meanwhile, cook pasta separately until al dente (7-9 minutes). Drain and set aside.
  6. Stir cooked pasta into the soup. Season with salt and black pepper to taste.
  7. Ladle soup into bowls and top with Parmesan cheese and parsley before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 8gSaturated Fat: 2gCholesterol: 5mgSodium: 800mgPotassium: 1000mgFiber: 10gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Use fresh ingredients for the best flavor. Cook pasta separately to avoid mushiness, and adjust seasonings to taste.

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