Description
A hearty and easy one-pot pasta e fagioli that combines pasta, beans, and vegetables in a rich tomato broth.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained
- 1 cup ditalini pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add diced tomatoes, vegetable broth, beans, pasta, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes until pasta is tender.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Use gluten-free pasta if needed.
- Add a pinch of red pepper flakes for extra heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg