Dinner
Pasta Fagioli (Pasta and Beans)
Olive oil sizzles with onion, garlic, celery, and carrot until fragrant, then simmers with cannellini beans, tomato sauce, herbs, and broth. Tender pasta soaks up the savory, tomato-rich broth for a hearty, comforting bowl.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 5
Nutrition per Serving
- Calories
- 263
- Protein
- 10g
- Carbs
- 46g
- Fat
- 4g
- Fiber
- 6g
- Sugar
- 6g
- Sodium
- 623mg
Ingredients
- 1 tbsp olive oil
- 1/2 onion (chopped)
- 3 clove garlic (chopped)
- 1 medium celery stalk (chopped)
- 1 medium carrot (finely chopped)
- 15 oz can cannellini beans (not drained)
- 15 oz can tomato sauce or crushed tomatoes (I love Tuttorosso)
- 1 large bay leaf
- 1 tbsp dried basil (or 2 tbsp fresh)
- 1 tbsp dried parsley (or 2 tbsp fresh)
- 1 tsp dried oregano (or 2 tbsp fresh)
- 2 14 ounce cans chicken or vegetable broth
- 2 cup water
- kosher salt and pepper, to taste
- 6 oz dry Ditalini pasta or other small pasta (gf pasta for gluten-free)
- grated parmesan cheese for topping (optional
- fresh basil (for serving)
Instructions
- In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.
- Blend the beans with one cup water in electric blender until almost smooth.
- Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
- Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
- Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
- Ladle soup into bowls and top with grated cheese (extra), if desired.