Pasta e Fagioli Soup
$0.00 Cooking Fee
Serving Size: 2 cups
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Place the olive oil in a large pot set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
- Add the celery and carrots, sautéing for two minutes. Add the garlic and the herbs and saute an additional minute.
- Add the chicken (or vegetable) stock and drained tomatoes. Bring to a boil then turn down to a simmer, cover and cook until carrots are tender, about 5-6 minutes.
- Add the drained beans and cook for 2 more minutes.
- Remove from heat and stir in the parsley. Season with Kosher salt and freshly ground pepper.
- Add pasta to soup bowls and ladle soup over pasta.
- Garnish with freshly grated parmesan cheese if desired.
Cook Times
Ingredients
Ingredients
- 16 ounce ditalini pasta cooked according to package directions, al dente. Note: If refrigerating soup, store pasta separately until serving.
- 4 tablespoon extra virgin olive oil
- 2 yellow onion medium, chopped
- 4 stalk celery chopped into ½ inch pieces
- 2 carrot chopped into ¼ inch thick discs
- 4 clove garlic chopped
- 2 teaspoon Italian seasoning
- 12 cup chicken stock or vegetable stock for vegan/vegetarian
- 56 ounce canned whole peeled tomatoes drained, and chopped
- 30 ounce canned cannellini beans rinsed and drained
- 6 tablespoon Italian parsley chopped
- 2 teaspoon Kosher salt more or less to taste
- 1/2 teaspoon freshly ground black pepper more or less to taste
For garnish:
- 1 cup Parmesan cheese grated, optional, leave off for vegan
Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Spatula, Stock pot or >5 Qt potReheating/Serving Instructions
Heat in microwave on full power until heated through.
Nutrition
Calories: 462kcal | Carbohydrates: 72g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 1122mg | Potassium: 1180mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2438IU | Vitamin C: 21mg | Calcium: 145mg | Iron: 6mg
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