Pasta e Fagioli Soup

53 mins
6 servings

Description

Hearty Italian soup with pasta, beans, and vegetables

Ingredients

  • Salt and pepper
  • 2 stalks celery
  • 1 can crushed tomatoes
  • 1 teaspoon basil
  • 4 cups vegetable broth
  • 3 cloves garlic
  • 1 pound dried small pasta shapes
  • 1 tablespoon olive oil
  • 1 teaspoon oregano
  • 1 medium onion
  • 2 medium carrots
  • 1 can kidney beans

Instructions

  1. Step 1: In a large pot, heat the olive oil over medium heat.
  2. Step 2: Add the chopped onion, garlic, carrots, and celery, and cook until the vegetables are tender, about 10 minutes.
  3. Step 3: Add the crushed tomatoes, kidney beans, vegetable broth, basil, oregano, salt, and pepper. Stir to combine.
  4. Step 4: Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes.
  5. Step 5: Add the pasta to the pot and cook until al dente, about 8-10 minutes.
  6. Step 6: Serve hot, garnished with chopped fresh parsley or basil, if desired.

Nutrition Information

Per serving

452

Calories

22.46g

Protein

4.63g

Fat

86.7g

Carbs

Recipe Details

Prep Time:15 mins
Cook Time:38 mins
Total Time:53 mins

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