Pasta Fagioli Soup

Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 472kcal

Author: Lord Byron's Kitchen

One of the most warming and cozy soups, Pasta Fagioli Soup is prepared with canned cannellini beans, canned tomato sauce, store-bought vegetable stock, dried herbs and seasonings, and a box of pasta. Needless to say, most of the ingredients just might be in your pantry already! About 30 minutes from start to finish is all you need!

Print Recipe

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
3 cups low sodium vegetable stock
2 cups water
15 ounces canned tomato sauce
15 ounces canned crushed tomatoes, with juice
2 tablespoons tomato paste
1 whole bay leaf
2 teaspoons Italian Seasoning
1/2 teaspoon ground black pepper
1 cup frozen diced carrots
30 ounces canned cannellini beans, drained and rinsed (white kidney beans will work too)
1 cup ditalini pasta
1/4 cup parsley, chopped
1/2 cup parmesan cheese, grated

Instructions

In a large heavy-bottomed pot or Dutch oven, add the olive oil, onions, and garlic. Stir and cook over medium heat for 3-5 minutes.
Add the vegetable stock, water, tomato sauce, canned crushed tomatoes, tomato paste, bay leaf, Italian Seasoning, and ground black pepper. Stir to combine and bring to a low boil.
Once boiling, add the frozen carrots, drained beans, and pasta. Stir well to combine.
Cook for 8-10 minutes or until the pasta is slightly undercooked.
Turn off the heat and add the parsley and half of the parmesan cheese. Stir into the soup.
Plate and garnish the soup with more parmesan. Serve with crusty bread.

Nutrition