🍲 Pasta Fagioli Soup
Ingredients:
2 tablespoons olive oil
1 small onion, finely diced
2 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can white cannellini beans, drained and rinsed
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup ditalini pasta
Grated Parmesan cheese and chopped fresh parsley, for garnish
Directions:
In a large pot, heat the olive oil over medium heat.
Add the onion, carrots, celery, and garlic, and sauté for 4-5 minutes until vegetables are softened.
Stir in the broth, tomato sauce, diced tomatoes, both beans, basil, oregano, salt, and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
Add the pasta and cook until the pasta is tender, about 10 minutes.
Serve the soup hot, garnished with grated Parmesan cheese and chopped fresh parsley.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 265 kcal per serving | Servings: 6 servings