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Pasta Fagioli Soup Recipe

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4.3 from 5 reviews

This hearty and comforting Pasta Fagioli recipe combines tender cannellini beans, fresh vegetables, and ditalini pasta in a flavorful tomato-based broth. Perfect as a satisfying meal for the whole family, it can be prepared using stovetop, Instant Pot, or crockpot methods, with a focus on maintaining the perfect al dente texture of the pasta.

Ingredients

Vegetables and Aromatics

  • 1 tablespoon extra virgin olive oil
  • 1 cup diced onion
  • 2 tablespoons minced garlic
  • 1 cup quartered carrots

Beans and Tomato Base

  • 2 (15 oz) cans cooked cannellini beans, rinsed and drained
  • 1 (15 oz) can tomato sauce
  • 1 dried bay leaf

Herbs and Spices

  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

Liquids

  • 4 cups low sodium vegetable broth
  • 2 cups water

Pasta

  • 1 cup dry ditalini pasta

Instructions

  1. Heat Olive Oil and Sauté Vegetables: In a large pot over medium heat, warm the olive oil. Add the diced onions, minced garlic, and quartered carrots, sautéing for about 5 minutes until the onions are translucent and the carrots start to soften.
  2. Add Beans, Tomato Sauce, and Seasonings: Stir in the rinsed cannellini beans, tomato sauce, dried herbs (basil, parsley, oregano), black pepper, red pepper flakes, vegetable broth, water, and the dried bay leaf. Mix well to combine all ingredients.
  3. Bring Soup to a Boil: Cover the pot and increase heat to high. Allow the soup to reach a boil which should take approximately 10 minutes, stirring occasionally to prevent sticking.
  4. Simmer and Add Pasta: Once boiling, remove the lid and reduce heat to medium. Add the dry ditalini pasta and stir gently. Cook the pasta for half the time recommended on the pasta package to ensure it will remain slightly undercooked, absorbing the broth flavors without becoming mushy.
  5. Discard Bay Leaf and Serve: Remove and discard the bay leaf before serving. Adjust seasoning if needed and enjoy your warm Pasta Fagioli!

Notes

  • Undercook the pasta slightly to prevent it from becoming mushy in the soup.
  • This recipe is best made on the stovetop to control pasta texture.
  • If using an Instant Pot, cook pasta separately or follow the quick pressure cooking method carefully to avoid overcooking.
  • For crockpot use, add pasta in the last hour of cooking or cook separately to maintain ideal texture.
  • You may add extra vegetable broth if the soup thickens too much after sitting.

Find it online: https://lauracooks.com/pasta-fagioli-soup-recipe/