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Pasta Fagioli That Tastes Like Nonna’s Kitchen (Ready in 40 Minutes!)

Pasta fagioli in white bowl with ditalini pasta, beans, and Parmesan cheese

A comforting Italian pasta and bean soup with tomato base, flavored with herbs and perfect for a quick weeknight dinner.

Ingredients

  • 1 tablespoon olive oil
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 thin slice onion, diced
  • ½ teaspoon chopped garlic
  • 4 (8 ounce) cans tomato sauce
  • 1 (14 ounce) can chicken broth
  • 1 tablespoon dried parsley
  • ½ tablespoon dried basil leaves
  • Freshly ground black pepper to taste
  • 1 ½ cups ditalini pasta
  • 1 (15 ounce) can cannellini beans, drained and rinsed

Instructions

  1. Heat olive oil in a saucepan over medium heat. Add carrot, celery, and onion; cook and stir until soft. Add garlic and sauté briefly.
  2. Stir in tomato sauce, chicken broth, parsley, basil, and pepper; simmer for 20 minutes.
  3. Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
  4. Add beans and cooked pasta to soup; simmer until heated through, 1 or 2 minutes.

Notes

  • You can substitute vegetable broth for chicken broth to make this vegetarian.
  • Top with grated Parmesan cheese for extra flavor.
  • Adjust seasoning to taste before serving.

Find it online: https://fiteatshub.com/pasta-fagioli/