Easy Pasta e Fagioli Soup
A comforting Italian classic, this easy Pasta e Fagioli Soup combines pantry staples with fresh ingredients for a satisfying meal.
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 can diced tomatoes 14 oz, with juice
- 4 cups chicken broth or vegetable broth for vegetarian
- 1 can cannellini beans drained and rinsed
- 1 cup ditalini pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes optional
- to taste salt and pepper
- 1/4 cup Parmesan cheese grated, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Add diced tomatoes with their juice to the pot. Stir in chicken broth, cannellini beans, oregano, basil, and red pepper flakes. Bring to a gentle simmer.
- Once simmering, add the ditalini pasta. Cook until the pasta is al dente, about 10 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper. If the soup is too thick, add additional broth to reach desired consistency.
- Serve hot, garnished with grated Parmesan cheese. The cheese will melt slightly, adding richness to each spoonful.