Pasta e Fagioli Soup

Serving Size: 10

This classic Italian soup is filled with fresh vegetables, pasta, and cannellini beans. Makes a great vegan/vegetarian main dish when made with vegetable stock. Note: Serving size is a main dish portion.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35

Recipe Serving Size10

Cooking Tools Required

Can Opener, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Spatula, Stock pot or >5 Qt pot

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

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.

Reheating Instructions

Heat in microwave on full power until heated through.

Nutrition