Pasta e Fagioli
This pasta e fagioli (Italian pasta and bean soup) is a pure and simple blend of ingredients that I always have on hand, and it is stellar!
Servings: 4 Servings
Calories: 450kcal
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 2 large carrots chopped
- 2 large stalks celery chopped
- 4 garlic cloves minced
- 2 teaspoons dried oregano
- 1/2 teaspoon dried red pepper flakes
- 28 oz 28-ounce can crushed tomatoes (or ground, peeled tomatoes)
- 4 cups low-sodium vegetable broth or chicken broth
- 30 oz 15-ounce cans kidney beans, rinsed and drained
- 2 bay leaves
- 1 cup small shaped pasta such as shells ditalini, or elbows
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 cup grated Parmesan cheese
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook, stirring frequently, for until just beginning to soften, about 5 minutes.
- Add the garlic, oregano, and red pepper flakes, and stir constantly until fragrant, about 30 seconds. Add the tomatoes, broth, kidney beans, and bay leaves. Bring the pot to a boil, then reduce the heat to a simmer.
- Cook for 20 minutes. Add the pasta in the last 10 minutes of cooking. Add the salt and pepper and stir.
- Discard bay leaves, stir in parsley and serve, sprinkling each serving bowl with freshly grated Parmesan cheese.
Nutrition
Calories: 450kcal | Carbohydrates: 73g | Protein: 24g | Fat: 9g | Fiber: 18g | Sugar: 13g