Description
Pasta e Fagioli is a classic Italian dish that provides warmth and comfort with every spoonful. This hearty soup combines tender small shell pasta and creamy cannellini beans simmered in a fragrant vegetable broth, bringing together fresh herbs and vibrant vegetables for an unforgettable dining experience. Perfect for cozy family dinners or a quick weeknight meal, this recipe is not only simple to prepare but also delivers robust flavors that will transport you straight to Italy.
Ingredients
Scale
- 1 cup small shell pasta
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- ½ cup fresh basil leaves, chopped
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic; sauté until translucent.
- Stir in the carrot and celery; cook for about 5 minutes until softened.
- Pour in the vegetable broth and diced tomatoes; bring to a gentle boil.
- Add the small shell pasta and cook according to package instructions until al dente.
- Stir in the cannellini beans and simmer for an additional 5 minutes.
- Just before serving, mix in the fresh basil leaves and ladle into bowls. Top with grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 7mg