Description
Pasta e Fagioli is a classic Italian dish that combines tender pasta and creamy beans in a savory broth, making it the ultimate comfort food. This hearty meal is perfect for busy weeknights or special occasions, as it’s both easy to prepare and adaptable to various dietary preferences. With wholesome ingredients and robust flavors, each bowl offers nourishment for both body and soul.
Ingredients
Scale
- 1 cup ditalini pasta
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 oz pancetta, diced (or omit for vegetarian)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juices
- 4 cups vegetable broth
- 1 tsp fresh thyme (or rosemary)
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- In a large pot over medium heat, add olive oil and pancetta (if using). Sauté until the pancetta is slightly crisped. Add onions, carrots, celery, and garlic; cook until softened (5-7 minutes).
- Stir in the diced tomatoes with their juices and vegetable broth. Bring to a simmer.
- Add the cannellini beans and ditalini pasta; cook according to package instructions until al dente (8-10 minutes).
- Taste the soup and adjust seasoning with salt, pepper, and herbs as needed.
- Remove from heat and let rest for about 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 10mg